Good Friday Fish with Wine and Tomatoes
Cuisine: Italian
Author: Kitchens
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • 1 1/2 pounds St. Peter's Fish, tilapia, sole or other mild white fish filet
  • salt, to taste
  • 1 Tablespoon olive oil
  • 1 Cup diced onion
  • 1 can diced tomatoes (14 1/2 ounces)
  • 1 Cup white wine
  • 2 Tablespoons roughly-chopped parsley
  • 2 Tablespoons roughly chopped fresh basil
  1. Rinse fish and pat dry. Lightly season with salt.
  2. Heat large skillet over medium-high heat. Add oil.
  3. When hot, add onion and cook, stirring frequently, until softened but not browned, 5 minutes. Add tomatoes and cook, stirring occasionally, 5 minutes.
  4. Place fish on top of tomatoes, setting thicker portions around edges of skillet. Pour wine over fish and sprinkle with parsley. Cover and bring to simmer.
  5. Reduce heat and simmer until fish is cooked through, 10 minutes. You may need to shift fish in pan halfway through cooking if fillets on edges are cooking more quickly than those in middle.
  6. Remove fish to serving platter and cover with foil. Bring wine and tomato mixture to boil and cook about 3 minutes to reduce slightly. Pour over fish.
Calories: 242 Fat: 6 g Fiber: 0.77 g Protein: 29 g Cholesterol: 50 mg
This recipe is founded in Christianity's roots. The fish represents the Christ, pure, simple and without sin, represented by the white color. Salt, to represent that humans are of the earth. Olive oil to represent Christ's message of peace. Onions to represent the message of individual humility. Tomatoes and wine to represent the blood of Christ. Parsley to represent the simplicity of Christian life, and basil to represent the crucifix (basil grows with leaves at 90 degree angles forming a cross).
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