Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Servings: 4



3 tbsp. olive oil, divided

1 cup diced onion

Three cloves garlic, minced

One jalapeno pepper, chopped, plus more for garnish (optional)

1 tsp. dried oregano

1/2 tsp. salt, divided

1/2 tsp. black pepper, divided

1/4 cup dry white wine (such as Chenin Blanc)

1 (14.5-oz.) can of fire-roasted diced tomatoes, undrained

1/2 cup roughly chopped pitted green olives

1/4 cup capers, drained

1 tbsp. chopped fresh parsley

4 (6-oz.) skinless whitefish fillets, such as sea bass (about 2 inches thick) or snapper (about one/ inch thick)

lemon wheels for serving



In a saucepan, heat 2 tbsp. Of oil over medium-high heat. Add onion; cook, stirring occasionally, for 4 minutes or until softened and gently browned. Add 1/4 tsp—each salt, black pepper, garlic, jalapeno, and oregano. Cook for about 30 seconds while stirring often until aromatic.

Wine should be added, stirred, and simmered. Cook for 2 minutes or until the majority of the wine has evaporated. Over medium-high heat, add the tomatoes and any fluids they contain, the olives, the capers, and the parsley. Cook, periodically stirring, for approximately 15 minutes or until most of the liquid has evaporated and been reduced to about 2 cups over low heat. Remove from heat; keep warm with a cover.

In the meantime, warm up the final tbsp. of oil in a large nonstick pan over high heat. Dry fish fillets with paper towels before seasoning them with the last 1/4 tsp. of each salt and black pepper. Cook for 6 to 8 minutes per 1/2-inch thickness, flipping once halfway through or until salmon flakes easily and is browned on both sides.

Fish should be served with sauce and lemon wheels. Add more slices of jalapeno as a garnish.