Mediterranean cuisine is always very popular, and this is a very simple recipe using the readily available Plakapong fish in Thailand, but any white meat fish will be fine. Frozen fillets can also be used, but leave them out for some time to make sure they are fully defrosted. The coriander garnish can be omitted if your guests are not used to this Asian flavor.
Put a very little cooking oil in the wok and heat over medium heat until hot. Add onion and garlic and sauté until onion is transparent. Add tomato, white wine and oregano and cook until water evaporates, stirring occasionally.
Place fish filets in a baking dish coated with nonstick cooking spray. Top with garlic/tomato/oregano mixture and bake uncovered at 350 degrees for 15 minutes or until fish flakes easily with a fork. Sprinkle with Feta cheese and olives and garnish with chopped coriander leaf.
Serve with boiled potato or rice.
|Plakapong fillets||4×100 gm|
|Medium onion, chopped||½|
|Cooking oil||25 ml|
|Garlic, minced||2 cloves|
|Medium tomatoes, seeded and diced||2|
|Dry white wine||¼ cup|
|Dried whole oregano||1 tspn|
|Feta cheese (crumbled)||½ cup|
|Black olives (sliced)||¼ cup|
|Coriander leaf (fresh)||½ cup|