Ingredients
3 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 carrot, finely chopped
1 celery stick, finely chopped
2 cups cherry tomatoes, halved
1½ cups dry white wine
3 tbsp fresh parsley, finely chopped
2 tbsp fresh basil, finely chopped
3 tbsp capers
salt and pepper, to taste
red pepper flakes, (or ½ hot red pepper finely chopped) dash
2 lbs whitefish fillets
¼ cup parsley, fresh, chopped
2 tsp lemon zest, coarsely grated
Preparation
Heat the oven to 400 degrees F. In a heavy, ovenproof pan, heat the oil. Add the onion, celery, carrot and garlic, and cook until it is tender.
Add the wine, parsley, basil, seasonings, capers and tomatoes, and bring to a boil. Add the fish fillets, and spoon some of the hot vegetables over them.
Bake in the preheated oven for about 20 minutes, or until the fillets are completely cooked. Taste once more, and adjust seasonings if needed.
Serve the fillets in individual bowls, and spoon a good helping of the tomato mixture into each bowl.
Sprinkle each dish with the fresh parsley and lemon, and serve with some good crusty bread to soak up the tasty juices.
