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4 (1-inch-thick) slices bread (artisan, sourdough, French)
3 tablespoons Gefen Extra-Virgin Olive Oil
3 tablespoons chopped fresh oregano, divided
4 tablespoons chopped fresh basil, divided
5 cloves garlic, lightly mashed
1 (28-ounce) can no-salt-added plum tomatoes, crushed
juice of 1/2 a lemon
2 tablespoons sugar
1/2 cup pitted kalamata olives, halved
1/4 cup Gefen Green Olives, halved
2 tablespoons capers
pinch of red pepper flakes
4 slices fillet (about 1 and 1/2 inches thick, 6 ounces each), such as flounder, tilapia, or cod
kosher salt
freshly ground pepper
Preheat the oven to 400 degrees Fahrenheit. Place the bread on a baking sheet. Drizzle with one tablespoon olive oil, and sprinkle with one tablespoon each of oregano and basil. Bake until golden brown, 15 minutes.
Meanwhile, heat the remaining two tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic, and sauté about three minutes. Add the tomatoes, lemon juice, sugar, and half a cup of water, and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes, and remaining oregano and basil; simmer two minutes.
Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, eight to 10 minutes. Divide the bread among four plates. Top with the fish and sauce.
Sprinkle with remaining fresh herbs for garnish.
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