We’ve been staying at our condo in Florida for over a month now, and it has been great just getting out in the fresh air every day. We either ride our bikes, read by the pool, or walk the beach. The humidity has finally begun to lower, although the temperatures remain high. Even though we often have daily rain showers, most days we have hours of sunshine to enjoy. When we are in Florida, we tend to eat a lot more seafood as you can buy fresh seafood almost everywhere. Although some varieties of fish can get expensive, there are always sales running for specific types of fish in season, and we always look for those.
Recently our local Whole Foods had cod fillets on sale, so we picked them up for dinner. Our favorite way to prepare whitefish is topped with a splash of white wine, halved cherry tomatoes, and olives in the oven. The tomatoes and wine helps keep the fish moist, and you end up with delicious juice to spoon over the completed dish. I used the large green Castelvetrano olives for this dish, although any flavorful olive variety would work, black or green. Just smash the olives with the knife’s flat side and remove the pits before adding the olives to the dish.
I used a pinch of red chili flakes to add a little heat to the dish, but you could also add some thinly sliced hot peppers, or skip the hot peppers if you don’t care for spicy food. To season the fish, I used a sprinkling of dried oregano, salt, and pepper. Although very simple to prepare, this dish is so delicious that you could serve it to guests, and I am sure you’d get rave reviews! I served my fish with some tiny roasted potatoes, but it would also be great paired with roasted asparagus or sautéed greens.
Deborah Mele 2020
- 1 3/4 to 2 Pounds Whitefish Fillets
- 1 Teaspoon Dried Oregano
- Salt & Pepper To Taste
- 4 Tablespoons Extra Virgin Olive Oil
- 1/2 Cup White Wine
- 10 - 12 Cherry Tomatoes, Halved
- 12 Large Green Olives, Pitted & Halved (See Notes Above)
- Pinch of Red Chili Flakes
- 2 Tablespoons Capers
- Preheat oven to 375 degrees F.
- Season the fish fillets with salt, pepper, and oregano and lay in a shallow oven-proof casserole dish.
- Add the olive oil, wine, tomatoes, olives, chili flakes, and capers, and bake 10 minutes.
- Spoon the juices over the fish and bake another 5 to 10 minutes or until the fish is opaque. (Cooking time will depend on thickness of fish)
- Serve the fish on 4 individual dishes with the tomato and olive mixture on top.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 557Total Fat: 32gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 175mgSodium: 453mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 56g