This one-pot dish (see photo) makes a perfect summer meal. It pairs beautifully with a Puglian rosé or any lighter white wine.
1. Preheat the oven to 400°F (200°C).
2. Wash the fish fillets and pat them dry with a paper towel. Set aside.
3. In a large pan, heat 3 tablespoons (45 mL) of the olive oil over medium-high heat. Add the onion and cook until soft (but not brown). Add the garlic and red pepper flakes. Toss together and cook for another minute. Add the capers and wine and cook until the wine is reduced by a third.
4. Brush the bottom of a large baking dish with the remaining olive oil. Distribute the fish and potatoes evenly. Pour the onion and wine mixture over the fish and potatoes, cover, and cook for about 15 minutes, or until the fish is cooked through and the potatoes are soft.
Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.