Heat oil in a large ovenproof skillet over medium-high heat, and add garlic. Cook 30 seconds, stirring constantly; add onion and 1/4 teaspoon salt. Cook for 2 minutes, stirring occasionally. Add tomato and next 8 ingredients (tomato through bay leaf); cook for 10 minutes. Stir in water.
Sprinkle 1/4 teaspoon salt and black pepper over fish; place fish on top of onion mixture. Wrap handle of skillet with foil; cover and bake at 450° for 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
Montrachet, New York
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Quick, easy, healthy and delicious! I omitted the fennel since I don't care for it and used 1 large can of plum tomatoes since I didn't have fresh on hand. I was able to omit the tomato paste and additional water since I used the whole can of tomatoes. Delicious!