Ingredients
3 tablespoons olive oil, divided
1 cup diced onion
3 cloves garlic, minced
1 jalapeno pepper, minced, plus more for garnish (optional)
1 teaspoon dried oregano
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 cup dry white wine (such as Chenin Blanc)
1 (14.5-oz.) can fire-roasted diced tomatoes, undrained
1/2 cup roughly chopped pitted green olives
1/4 cup capers, drained
1 tablespoon chopped fresh parsley
4 (6-oz.) skinless whitefish fillets, such as sea bass (about 2 inches thick) or snapper (about 1/ inch thick)
lemon wheels, for serving
Directions
Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onion; cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add garlic, jalapeño, oregano, and 1/4 teaspoon each salt and black pepper. Cook, stirring frequently, until fragrant, about 30 seconds.
Pour in wine, stir, and bring to a simmer. Cook until most of the wine evaporates, about 2 minutes. Add tomatoes and their juices, olives, capers, and parsley; bring to a simmer over medium-high heat. Reduce heat to maintain a low simmer and cook, stirring occasionally, until most of the liquid is evaporated and reduced to about 2 cups, about 15 minutes. Remove from heat; cover to keep warm.
Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pat fish fillets dry and sprinkle with remaining 1/4 teaspoon each salt and black pepper. Cook, turning once halfway through, until browned on both sides and fish flakes easily, 6 to 8 minutes per 1/2-inch thickness.
Serve fish with sauce and lemon wheels. Garnish with additional jalapeño slices. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
