Weeknight Cooking

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- By Jessica D'ambrosio, Melissa Gaman, Khalil Hymore, Steve Jackson and Amy Stevenson

BAKED FISH WITH TOMATOES, OLIVES AND CAPERS

ACTIVE: 30 min 1

TOTAL: 35 min

SERVES: 4

6 tablespoons extra-virgin olive oil

4 6-ounce snapper or black sea bass fillets, pin bones removed Kosher salt, and freshly ground pepper

1 small white onion, chopped 3 cloves garlic, minced

1 teaspoon dried oregano

2 bay leaves, preferably fresh

1 28-ounce can diced fire-roasted tomatoes with green chiles

12 cup pimiento-stuffed green olives, roughly chopped

2 tablespoons capers in brine, drained

1 pound baby Yukon Gold or red-skinned potatoes, quartered Chopped fresh cilantro, for serving

1. Preheat the oven to 425º. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.

2. Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers,

Per serving: Calories 510; Fat 25 g (Saturated 4 g); Cholesterol 63 mg; Sodium 1,345 mg; Carbohydrate 32 g; Fiber 6 g; Sugars 4 g; Protein 39 g