Since the start of quarantine, I’ve enjoyed cooking one meal per week for myself. One of my Writing.com friends suggested I create a food Instagram. So, last Friday, I created a food Instagram that is now the sister Instagram of The Happiness Box. It’s @joy.of.gf.cooking.
On Monday, I made a a Kosher fish dish, thanks to a recipe from the Jewish Exponent. I would like to share it with you. I made it with a side of lentils.
Fish with Tomato-Olive Sauce
1½ pounds fish filets
Sprinkles of salt and pepper, plus more to taste if needed
Juice of ½ lemon
1 tablespoon oil
3 cloves garlic, crushed
1 onion, chopped
1 large very ripe tomato, chopped with juice or 1 14-ounce can of diced tomatoes
10 large green pitted olives, cut in quarters
Heat the oil in a large skillet, and sauté the garlic and onions until fragrant.
Spritz the fish with lemon juice, sprinkle with salt and pepper and then set aside.
Add tomatoes with juice and olives to the skillet. Bring it to a simmer and allow it to cook, uncovered, for a few minutes to blend the flavors, thicken and reduce a bit.
Using a large spoon or spatula, push the sauce and solids to the perimeter of the pan and carefully place the fish in the center. Spoon the sauce and solids over the fish, lower the heat, cover the pan and simmer the fish until done, about 10-15 minutes, depending on the thickness. When done, the fish should be opaque throughout and flake easily.
Taste the sauce for seasoning; add salt and pepper, if needed, and serve.