- 1 pound thick-cut, firm-fleshed fish fillets (Pacific halibut or mahi-mahi)
- Salt and freshly ground pepper to taste
- 2 teaspoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 3 tablespoons dry white or red wine
- 2 cloves garlic, finely chopped
- 1 (14 ounce) can whole tomatoes, drained and coarsely chopped
- 8 black olives, preferably Kalamata, pitted and coarsely chopped
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly grated orange zest
- Preheat oven to 450 degrees F. Cut fish into 4 serving pieces and season with salt and pepper. Arrange in a single layer in a 10-inch pie plate or baking dish.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and saute until lightly browned, about 5 minutes. Add wine and garlic and simmer for 30 seconds. Stir in tomatoes, olives, oregano and orange zest. Season with salt and pepper. Spoon mixture over the fish.
- Bake until the fish is opaque in the center, about 15 minutes.