|
Greek Fish Fillets Reprinted with permission from Gourmet Kosher Cooking's Passover Web Site Food Editor's Notes: This is a delicious pareve entrée for Passover or year-round. It is very simple to make and takes no time at all. It has all healthy ingredients and is quite flavorful. What more could you want? I served this to guests with mashed potatoes and sautéed sugar snap peas – very colorful, filling, and really delicious. I used between 1/4 and 1/2 teaspoon of the red pepper flakes, as I don't like anything too spicy, but you could still taste the bite which was mild and pleasant. I used 2 pounds of wild-caught haddock, cut into 8 pieces, and there was enough sauce, but you could always increase the sauce ingredients, especially if you serve this over pasta, which would be terrific. Ingredients 2 tablespoons olive oil 2 tablespoons minced garlic 1 15-ounce can diced tomatoes with liquid 2 teaspoons capers 2 teaspoons dried oregano 1 teaspoon crushed red chili pepper flakes 4 fish fillets – white fish of your choice Preheat oven to 425 degrees. Heat oil in a medium saucepan and sauté onion and garlic until onion is soft. Add tomatoes, capers and spices and cook over low heat for about 10 minutes. Arrange fillets in a single layer in a greased baking pan or oven-proof serving dish (with sides, as a lot of liquid is released during cooking). Pour sauce over fish and bake for about 15 minutes. Fish should flake easily when done. Greek Fish Fillets ShalomBoston.com
|