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| 2 Esslöffel | olive oil |
| 1/2 Tasse | red onions thinly sliced |
| 1 Esslöffel | Slivered fresh garlic |
| 3/4 Tasse | Canned diced tomatoes in juice |
| 3/4 Tasse | white wine dry |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper freshly ground |
| 2 Esslöffel | Slivered Kalamata or Nicoise olives |
| 2 mittel | Oranges; peeled and cut into segments |
| 1 x ca. 450 g | Rock cod fillets |
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In a large saute pan, heat the olive oil over medium heat and saute the onions and garlic, stirring occasionally, until the onions are just beginning to brown (about 3 minutes). Add the tomatoes, wine, salt, and pepper and simmer for 2 minutes. Stir in the olives and oranges and simmer 1 minute longer. Lay the fillets over the mixture in a single layer, cover the pan, and simmer on moderate heat until the fish is just cooked through, about 3 to 4 minutes. Serve immediately, spooning some of the onion mixture on top of the fish. This recipe yields 4 servings.
Recipe
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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