Fish is the traditional dinner meal for Good Friday, commemorating the miracle of the loaves and the fishes. This exceptional recipe affords wonderful flavor while honoring one’s faith.
- 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
- Rinse fish and pat dry. Lightly season with salt.
- Heat large skillet over medium-high heat. Add oil.
- When hot, add onion and cook, stirring frequently, until softened but not browned, 5 minutes. Add tomatoes and cook, stirring occasionally, 5 minutes.
- 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.
- 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.
- 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.
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