A classic Mediterranean dinner, roasted fish with bright and briny olives, capers and vegetables is a satisfying and nutritious dinner that can easily be scaled up or down depending on the guest list.
INGREDIENTS
1 large tomato, halved
1 c Divina Organic Greek Olive Mix, Pitted
1/2 c Divina Roasted Red Tomatoes
12 organic caperberries, halved and stemmed
2 cloves pickled garlic, thinly sliced
1/4 c olive oil
4 fish fillets (we suggest swordfish or cod)
Salt and pepper, to taste
INSTRUCTIONS
- One at a time, press the cut side of the tomato against the large holes of a box grater and grate the flesh into a medium saucepan, discarding the skins.
- Add the Greek olive mix, roasted red tomatoes, caperberries, garlic and 1/4 c olive oil.
- Season with pepper and simmer over medium heat for 5 minutes.
- Set the sauce aside.
- Heat a large grill pan over medium-high heat. Rub the fish all over with olive oil and season with salt and pepper.
- Grill the fish until well-marked and just cooked through, about 6 to 8 minutes per side.
- Transfer the fish to a serving platter.
- Spoon the sauce over the fish and serve warm or at room temperature.
