Categories: Fish

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, halved and thinly sliced
• 4 garlic cloves, slivered
• Coarse salt
• Ground pepper
• 1 can (14.5 ounce) diced tomatoes in juice
• 1/2 cup pitted Kalamata olives, slivered
• 2 tablespoons capers, drained and rinsed
• 4 fish fillets (6 to 8 ounces each)

Directions

1. eheat oven to 400.

2. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 7 minutes.

3. Add tomatoes and their juice, olives, and capers. Cook, stirring occasionally, until slightly thickened, 3 to 5 minutes.

4. Meanwhile, place fish fillets on a rimmed baking dish. Drizzle one tablespoon oil, and turn to coat. Arrange fillets in a single layer, skin side down. Season generously with salt and pepper.

5. Bake until fish flakes easily and is opaque throughout, 10 to 12 minutes.

6. Serve with tomato-olive compote.

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