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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Mediterranean White Fish Recipe

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This recipe for Baked Mediterranean White Fish is from The Wellen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. White Fish
1/2 tsp Salt
1/4 tsp Lemon Pepper
1/4 tsp Oregano
2 Roma Tomatoes
1/2 c. Kalamata Olive Halves
1 small Onion
2 cloves Garlic
1 small Zucchini
1 Lemon
2 tbsp White Wine
2 tbsp Butter
Directions:
Directions:
Preheat oven to 425º

Sprinkle salt, pepper, and oregano on both sides of the fish and set aside.

Rough chop the tomatoes and zucchini, and thinly slice the garlic and onion.

Take a piece of aluminum foil for a foil packet and place one piece of fish on bottom. Top the fish with the vegetables then pour 1 tablespoon of wine and 1 tablespoon of butter on top of everything. Wrap the foil packets air tight and bake 10 - 15 minutes.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
To determine the total length of time to bake the fish, a good rule of thumb is to say anything thicker than a tilapia fillet will likely take 15 minutes, while catfish or tilapia or other thinner white fish will take about 10 minutes.

 

 

 

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