3T olive oil
1 medium onion, medium dice
4 cloves of garlic, crushed
1 28 oz. can of whole tomatoes and juice
5 sprigs fresh thyme
3-4 basil leaves (extra leaves for decoration)
½ cup Kalamata Olives, pitted
Salt and pepper
8 8 oz. skinless firm white fish filets (mahi-mahi, halibut, cod, or grouper)
1. Preheat oven to 425º F.
1b. In a medium sauté pan over medium heat, add the olive oil; when warmed, add the onions sauté 3-4 minutes. Add the garlic and continue cooking until the onions are soft, about 2-3 minutes more.
2. Add the tomatoes, and, using a wooden spoon, break the tomatoes into small pieces.
3. Add the thyme and basil leaves. Bring the sauce to a simmer, stirring occasionally for 25 minutes, until sauce thickens.
4. Remove from heat stir in the olives and capers; adjust seasoning with salt and pepper. Pour the sauce into a 9”x13” roasting pan. (if you make the sauce ahead reheat it, so that is hot)
5. Season the fish filets on both side with salt and pepper.
5b. Place on top of the sauce.
6. Place the fish into the 425º F oven and cook 10-15 minutes. Check for doneness by inserting a knife into a thick part of the fish; it should be slightly firm and opaque. Remove fish from oven and let sit 2 minutes, it will continue to cook out of the oven, so be careful not to overcook.
7. Place the fish filets on platter or plates, remove the thyme sprigs and
8. Garnish with a few fresh basil leaves. Serve immediately.
TIPS & TRICKS
• I like to use San Marzano Tomatoes, I think they have the best flavor of all the canned tomatoes.
• Try to buy olives with their pits. This way the olive flesh is firm and not soggy from sitting in the brine. Use the side of your French knife and lightly press the olive until the pit pops out.
• Use whatever fish is the freshest. Most firm white fish are delicious in this recipe. I have also used frozen wild caught cod and halibut with great success.