Baked Fish Mediterranean
Serves 6. Recipe is by Tullio Saffiotti, whose suggested wine pairing is either Sancerre-Blanc (Sauvignon Blanc), Loire Valley, France, or a Sauvignon Blanc, Marlboro, New Zealand.
2½ lbs. grouper or snapper fillets
21/2 tbls. olive oil
21/2 tbls. lemon juice
Salt and pepper
1 medium onion, chopped
5 to 6 garlic cloves, finely chopped
1/2 to 3/4 cup olive oil
11/2 lbs. tomatoes, peeled, seeded and mashed
3/4 to 1 cup toasted almonds
1. Preheat oven to 400 degrees.
2. Put the fish fillets in a single layer in a 13x9-inch baking pan and rub with 2½ tablespoons olive oil and lemon juice. Salt and pepper the fillets. Bake loosely covered with aluminum foil for 15 minutes. The fish should not be fully cooked. Keep warm.
3. While fish is cooking, sauté onion and garlic cloves ½ to 3/4 cup olive oil until almost browned. Add tomatoes.
4. Top fish with tomato mixture and sprinkle with almonds. Cook for 5 minutes longer until fish is cooked.