Oven-roasted robalo (snook)

Ingredients
Serves 4
1 medium-sized robalo fillets (or substitute other fish fillets)
1/4 cup extra-virgin olive oil
1/4 bottle dry white wine
2 medium tomatoes sliced
2 medium onion sliced
3 cloves garlic finely chopped
1 sprig fresh rosemary leaves removed and finely chopped
1 tsp dried oregano (or 2 tsp. fresh oregano)
salt and pepper to taste
extra-virgin olive oil for greasing baking dish
 

Preheat oven to 325 degrees.

Lightly grease a glass or ceramic rectangular baking dish with extra-virgin olive oil. Mix the garlic and chopped rosemary leaves in a small bowl, then add the white wine and olive oil. Stir briskly or whisk with a small whisk. Reserve.

Arrange the fish fillets in the greased baking pan, and cover them with slices of tomato and onion, alternating them. Sprinkle the oregano over the vegetables, and add salt and pepper to taste. Pour the wine-oil mixture over the fish and vegetables. Place in oven for 15-25 minutes, or until the fish is tender and cooked, but not flaky or dried out.

Remove from oven and serve immediately, putting each fillet on a place with tomato and onion slices on top.

 

 

 

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