This has always been one of Adam's favorite dishes, however, I haven't made it in ages. So when I asked him for dinner requests for this week, this was the first one he suggested.
If you Google it, you will see there are many variations to this recipe. Some use chopped tomatoes instead of paste or puree, some add capers (I hate capers!), some use different seasonings. All use olives but hey, if you don't like olives, don't use them. Although if you don't like olives I question your sanity...
My twist is to add tons of veggies to boost the nutrition and make this a complete, healthy dinner. I also make a large ratio of sauce to fish, because I always serve it with rice, and I like to be able to spoon the extra veggies and sauce overtop.
2 lbs firm fleshed white fish fillets (haddock, halibut, etc.)
1 tsp olive oil
3-4 shallots, thinly sliced
1 bulb fresh anise/fennel, cored and sliced
2 red bell peppers, sliced
2-4 zucchini, sliced into thin rounds
2-4 cloves garlic, minced
1/2 cup (about 12 or so) black olives, pitted and sliced
1/2 tsp herb de provence (or dried thyme)
1 jar strained tomatoes (680 ml)
Pinch crushed chili flakes, to taste (optional)
Juice and zest of 1 lemon
Salt and pepper, to taste
Place fish fillets on a baking sheet lined with foil that has been sprayed with non-stick spray. Sprinkle fish fillets with a pinch of lemon zest, lemon juice, and a bit of the dried herbs. Season with salt and pepper. Preheat oven to 425F.
Place large skillet or pan over medium heat. Pour in oil and add shallots, and whatever veggies you are using. Once veggies have softened, add remaining ingredients and turn heat down to low. While sauce simmers, place fish in the oven and roast for 12-15 minutes (really depends on thickness of your fillets). Serve the fish over brown rice (or quinoa, whole wheat couscous, etc.) and spoon sauce overtop. Serves 4.