“Wow, this place is so romantic!”
—Prompto Argentum, FFXV
- 2 tablespoons olive oil
- ½ yellow onion, peeled, quartered lengthwise and sliced thickly crosswise (about 1½ cups)
- 4 garlic cloves, peeled and halved
- One 2-ounce can anchovies, drained and chopped
- ½ teaspoon crushed red pepper
- 8 ounces fresh tomatoes (about 1 medium tomato), seeds removed and chopped
- 1 12-ounce jar pitted Kalamata olives, drained
- ¼ cup (60 g.) drained capers
- Zest of 1 lemon or 1 slice preserved lemon, chopped
- ½ cup (4 ounces) dry white wine
- 2 fillets of barramundi (sea bass) or other white fish, about ½ pound each
- Sea salt and freshly-ground black pepper
- 1 French baguette
- Freshly chopped flat-leaf parsley
Preheat oven to 450 degrees.
Heat olive oil over medium-high heat in a large, deep oven-safe skillet with lid. Add onion and garlic and sauté for 10 minutes, stirring frequently and reducing heat as needed to prevent burning. Add anchovies and red pepper and cook until fragrant, about 2 minutes. Slowly pour in the wine, scraping the browned bits. Stir in tomatoes, olives, capers, and lemon.
Place the fish fillets in the pan, skin-side down if skin has not been removed, and sprinkle with salt and pepper. Spoon vegetables on top. Bring to a simmer, cover, and transfer to oven. Bake until fish is opaque in the center and a thermometer inserted into the thickest part registers 130°F, about 12 minutes.
Turn off oven and remove skillet. Place baguette in oven for a minute or two to warm.
Divide fish and vegetables between two plates, sprinkle with parsley, and serve with the baguette.