{"id":2429,"date":"2014-12-14T09:55:44","date_gmt":"2014-12-14T15:55:44","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=2429"},"modified":"2014-12-13T16:36:49","modified_gmt":"2014-12-13T22:36:49","slug":"fish-tomatoes","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=2429","title":{"rendered":"Fish & Tomatoes"},"content":{"rendered":"

\"Fish<\/a><\/p>\n

There’s probably not enough liquid in this dish to call it “poached” though cooking fish this way results in a perfectly-cooked, moist filet nonetheless. I used mahi mahi for this one, but any firm fish would work well. Just make sure it’s Ocean Wise<\/a> approved and if it’s any thinner than 1\/2″ reduce the oven time by a few minutes.<\/p>\n

Time: 30 minutes<\/strong><\/p>\n

Serves: 2<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

1 tablespoon extra-virgin olive oil<\/address>\n
1 onion \u2013 chopped<\/address>\n
1 clove garlic – finely chopped or grated<\/address>\n
1 teaspoon fresh oregano \u2013 finely chopped<\/address>\n
\u00bd teaspoon fresh thyme \u2013 finely chopped<\/address>\n
\u00bc teaspoon red pepper flakes<\/address>\n
\u00bd cup dry white wine<\/address>\n
2 tomatoes \u2013 cut into wedges<\/address>\n
1 tablespoon capers \u2013 drained<\/address>\n
2 4-ounce fish filets<\/address>\n
\u00bc teaspoon kosher salt<\/address>\n
2 teaspoons flat leaf parley \u2013 finely chopped<\/address>\n
\u00bc cup pitted green olives \u2013 halved<\/address>\n
1 pinch black pepper<\/address>\n
\u00a0<\/address>\n

Preparation:<\/strong><\/p>\n

Preheat your oven to 250F.<\/p>\n

Place a large frying pan on medium heat and add the olive oil.<\/p>\n

Add the onion, garlic, oregano, thyme and pepper flakes, stirring occasionally for two minutes.<\/p>\n

Stir in the wine, tomatoes and capers.<\/p>\n

Sprinkle both sides of the fish with the salt and place the filets at the bottom of the pan.<\/p>\n

Cover the pan and place it in the oven for ten minutes.<\/p>\n

Remove the pan from the oven. Sprinkle with parsley, olives and black pepper. Serve immediately.<\/p>\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

There’s probably not enough liquid in this dish to call it “poached” though cooking fish this way results in a perfectly-cooked, moist filet nonetheless. I… <\/p>\n","protected":false},"author":1,"featured_media":2427,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,7],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/12\/Fish-Tomatoes.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2429"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2429"}],"version-history":[{"count":1,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2429\/revisions"}],"predecessor-version":[{"id":2430,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2429\/revisions\/2430"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2427"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}