You could make this dish with any white fish that you like. I used haddock but if you find barramundi, pollack, cod, sea bass, snapper or tilapia it would work just as well!
4-4oz fillets
2 limes
2 T olive oil
1 medium onion (sweet works best or vidalia), chopped
4 garlic cloves
1-14oz can chopped tomatoes (remember to get a can without added sugars!), drained
1/2 cup green olives, pitted and sliced
1 T capers (optional - I don't really care for capers so I don't use them)
3 jalapenos, (also optional), diced
3 sprigs fresh thyme, leaves removed from stem
3 sprigs fresh oregano, leaves removed from stem
1 cup fresh baby spinach
salt and pepper
1. Preheat oven to 350 degrees.
2. Place fish fillets in a baking dish, drizzle with olive oil and squeeze the juice of the limes over the top, sprinkle with some salt and pepper. Cover dish with foil and place in oven to bake for 7-10 minutes (timing will depend on thickness of fish: if you have fillets that are thin like flounder you may want to cook for only 5 minutes, it they are about 3/4 - 1" thick you want to cook 10-13 minutes)
3. Heat a saute pan on the stove top with a drizzle of olive oil (about 1 teaspoon) over medium heat. Add onion and garlic and let cook until soft about 6-7 minutes.
4. When onion and garlic are soft and fragrant, add tomato, olives, capers and jalapenos (if using) and spinach. Stir to combine and let cook until spinach is starts to wilt. Remove from heat.
5. Remove fish from oven after 10 minutes. Uncover (careful the steam will quickly want to escape and can burn!). Spoon all of the tomato mixture over fish fillets. Sprinkle thyme and oregano over top. Put fish back into oven to cook 3-5 minutes (this depends on how thick your fish is and how close to being cooked it was when you removed from oven).
Enjoy!
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