Mediterranean Fish Fillets

Makes 2 servings

Ingredients 1 teaspoon extra-virgin olive oil

1 small onion, thinly sliced

2 tablespoons dry white wine

1 clove garlic, finely chopped

1 cup canned diced tomatoes

4 Kalamata olives, pitted and chopped

⅛ teaspoon dried oregano

⅛ teaspoon freshly grated orange zest

¼ teaspoon salt, divided

¼ teaspoon freshly ground pepper, divided 8 ounces thick-cut, firm-fleshed fish fillets, such as Pacific halibut or mahi-mahi

1. Preheat oven to 450°F.2. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 4 minutes. Add wine and garlic and simmer for 30 seconds. Stir in tomatoes, olives, oregano and orange zest. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper. 3. Season fish with the remaining 1/8 teaspoon each salt and pepper. Arrange the fish in a single layer in a pie pan or baking dish. Spoon the tomato mixture over the fish. Bake, uncovered, until the fish is just cooked through, 10 to 20 minutes. Divide the fish into 2 portions and serve with sauce.