Adapted from Chef Angelo Elia, who now serves this one of his several restaurants, D'Angelo Trattoria, 9 SE Seventh Ave., Delray Beach.
Read John Tanasychuk's review of D'Angelo Trattoria.
3 tablespoons extra-virgin olive oil
1 (8- to 10-ounce) boneless, skinless snapper (grouper, tilapia or salmon filet can be substituted)
1 / 4 sweet onion (Vidalia or white), slivered
3 tablespoons capers
1 tablespoon chopped Italian parsley
1 / 2 teaspoon dried oregano
Kosher salt and fresh-ground black pepper, to taste
1 /4 teaspoon dried red pepper flakes
1/4 cup white wine
1 small fresh tomato, chopped into 1 / 2-inch pieces
6 pitted kalamata olives
Preheat oven to 500 degrees.
In a nonreactive oven-proof skillet, place 2 tablespoons olive oil. Place the fish fillet, skinned side down, in the skillet and top with the onions, the capers, the parsley, oregano, salt, pepper, red pepper flakes, wine, tomatoes and olives. Drizzle with another 1 tablespoon oil.
Place in oven, uncovered, about 15 minutes until fish is cooked through. Carefully remove pan from oven as handle will be very hot. Cut fillet in half and remove the fish with the vegetables from the pan to two plates and cover with pan juices. Makes 2 servings.
Per serving: 304 calories, 52 percent calories from fat, 18 grams total fat, 3 grams saturated fat, 50 milligrams cholesterol, 7 grams carbohydrates, 2 grams total fiber, 3 grams total sugars, 5 grams net carbs, 29 grams protein, 365 milligrams sodium.Copyright © 2015, The Baltimore Sun