Mediterranean Poached Fish

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1/2 sweet red pepper, cored, seeded and chopped
• 2 garlic cloves, chopped
• 1 (14 1/2 ounce) can stewed tomatoes
• 1/2 cup white wine
• 1 tablespoon capers
• 12 kalamata olives or 12 black olives, pitted
• 1 lemon, zest and juice
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 fillets, white fish (5-6 oz., tillapia, flounder, catfish)

1. Heat oil in a large non-stick skillet over medium-high heat. Add onion, red pepper, and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn.
2. Stir in tomatos, wine, capers, olives, lemon zest and juice, oregano, salt and pepper.
3. Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8-10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.

olive oil, onion, sweet red pepper, garlic, tomatoes, white wine, capers, olives, lemon, oregano, salt, black pepper, white fish

Taken from www.food.com/recipe/mediterranean-poached-fish-418530 (may not work)