Baked Mahi Mahi with Tomatoes, Capers and Olives

Serves 2 (easily doubles)


2 T Extra virgin olive oil, divided

½ Yellow Onion, finely chopped

1 large garlic clove, minced

2 Roma tomatoes, seeded and chopped

Kosher Salt and Freshly Ground Pepper to taste

1/4 cup Pedroncelli Sauvignon Blanc

1 ½ tablespoons capers

¼ cup Kalamata olives, pitted and halved

2 6-ounce Mahi Mahi fillets

2 sprigs oregano, leaves only


Preheat oven to 350 degrees F.

Heat a cast-iron or stainless steel pan on medium heat, add one tablespoon olive oil. Add the onions and sauté for 2-3 minutes. Next, add the garlic and cook until fragrant, 1-2 minutes. Add the tomatoes and cook for 5 minutes, stirring frequently. Season with pepper.

Deglaze the pan with 1/4 cup of the Sauvignon Blanc, scraping up any brown bits. Cook for 2-3 minutes to thicken slightly. Add in the capers and olives.

Remove the tomato mixture and set aside. Add the second tablespoon of olive oil and place the fish in the pan and sprinkle with salt and pepper. Add oregano leaves. Sauté for 1-2 minutes browning a bit then flip over. Scoop the tomato mixture over fish. Place in the oven, uncovered, to bake for 6-8 minutes or until cooked to your preferred doneness.

Serve hot over cooked farro or brown rice.