Italian Orange Roughy

• 4 pieces orange roughy or 4 pieces similar white fish
• 1 (14 ounce) can Italian stewed tomatoes
• 1/2 cup dry white wine (chicken broth can be substituted)
• salt & pepper
• 1 small yellow onion
• drizzle extra virgin olive oil
• 1 teaspoon dried oregano
• 1 box couscous, to serve the fish over

1. heat non-stick skillet over med-high heat.
2. drizzle EVOO around pan.
3. saute chopped onion for about 3 minutes.
4. push onion to side of pan, use more EVOO if necessary,.
5. place DRY fish in pan, sprinkle w s & p.
6. cook for 2 minutes on each side over med-high heat to sear fish.
7. add white wine, this will release the fish from the pan, scrape bottom of pan w a spatula to deglaze.
8. Turn heat down to LOW, add tomatoes & oregeno, cook covered for about 3 more minutes. Do not overcook fish!
9. *Serve with couscous and sauteed spinach to complete meal.

orange, italian stewed tomatoes, white wine, salt, yellow onion, drizzle extra virgin olive oil, oregano, couscous

Taken from www.food.com/recipe/italian-orange-roughy-410399 (may not work)