Fish with Sicilian Sweet and Sour Onions

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

4 cod, monk fish, snapper, flounder, halibut or sea bass fillets, 5 to
6 ounces each
1/4 cup olive oil
3 yellow onions, sliced 1/4 inch thick, about 4-5 cups
2 tablespoons red wine vinegar, or to taste
1/3 cup sun-dried tomatoes, preferably oil packed, cut into thin slivers
3 tablespoons diced currants, plumped in hot water, drained and
liquids saved
6 tablespoons chopped fresh mint
salt and pepper, to taste

Preheat oven to 450°F. Heat the olive oil in a large sauté pan. Add
onions, sprinkle lightly with salt and cook over moderate heat until very
tender, about 15 to 20 minutes, stirring occasionally. Do not let the
onions brown. Add the vinegar and honey and cook for 5 minutes. Add the
sun-dried tomatoes, currants, and 4 tablespoons of the mint. Cook for a
few minutes longer. Taste for seasoning. You may not need to add
additional salt if the tomatoes have been salted, but you will want to add
pepper. Adjust the sweet and sour ratio. If you'd like a sweeter taste,
add some of the currant soaking liquids. Check again for salt. Sprinkle
the fish fillets with salt and pepper and place on to a lightly oiled
baking dish. Cover with the onions. Bake for 8 to 10 minutes or until the
fish is cooked through. You may need to cook the fish a little longer if
the onions were cool when you put them over the fish. Transfer the fish to
serving plates and top with the remaining chopped mint.

Nutrition Facts Serving size: 1 fillet Calories 345 Total Fat 15 g
Saturated Fat 2 g Protein 29 g Total Carbohydrate 24 g Dietary Fiber 3 g
Sodium 331 mg Percent Calories from Fat 39% Percent Calories from Protein
33% Percent Calories from Carbohydrate 27%


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