The easy-to-make sauce for this fish gets its tangy punch from items you might have on hand—canned tomatoes, olives, and capers. When prepping your ingredients, be sure to rinse the olives and capers, or they’ll make the sauce too salty.
Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Season the fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, turning once, until the fish is just opaque throughout, 3 to 5 minutes per side. Transfer to a plate and keep warm.
Heat the remaining 1 Tbs. oil in the skillet over medium heat, add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds more. Stir in the wine and oregano. Bring to a boil, lower the heat to low, and simmer until the liquid is reduced by half, about 3 minutes.
Stir in the tomatoes and their juice, the olives, and capers. Bring to a simmer and cook until the sauce has reduced slightly, about 5 minutes. Stir in the parsley. Serve the fish topped with the sauce.
Serve with Fluffy White Rice.
nutrition information (per serving):
11, Fat Calories
90, Saturated Fat
33, Monounsaturated Fat
9, Polyunsaturated Fat
Photo: Scott Phillips