MEDITERRANEAN FISH
- Cooks . com
- Jun 1, 2016
- 1 min read
MEDITERRANEAN FISH 6 small fish, cleaned rice, cooked (about 2 cups, cooked) olive oil 1 onion 2 small Roma (or other) tomatoes 3/4 cup fresh parsley, chopped 1 teaspoons oregano, if desired 1 teaspoon cayenne pepper (add more if you like) 1 large clove elephant garlic, minced (2 regular sized) 3-4 bay leaves 3/4 cup apple or pear wine 1/2 cup cream salt and pepper lemon juice
Nearly any type of small lake fish may be used, such as bluegill or walleye, etc. Heat olive oil in a skillet until hot. Reduce heat to medium; add onions and a dash of salt and pepper. Cook onions until golden brown.
Add tomatoes, parsley, oregano, and cayenne pepper powder (seasonings may be adjusted to taste) and cook for 4 or 5 minutes.
Place fish over top of the mixture - not overlapping. Season fish with salt and pepper. Add garlic, bay leaves, and pear wine. Cover and simmer until liquid is evaporated (about 10-15 minutes).
Uncover. Turn over fish and cook for another 5 minutes.
Add cream and a dash of lemon juice and stir.
Serve over rice.
Serves 2.
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