Baked Seafood

  • 2 pounds fish fillets, cut into 2-inch pieces
  • 1 pound large shrimp, about 16 pieces
  • 2 tablespoons olive oil
  • 1/2 cup sliced red onion
  • 8 cloves garlic, thinly sliced
  • 2 tablespoons chopped fresh oregano
  • 1/4 cup chopped fresh basil
  • 16 pimento-stuffed green olives, cut in half
  • 1/2 cup white wine
  • 1/8 cup sliced banana pepper
  • 1 (35-ounce) can whole tomatoes, crushed by hand

Lay fish and shrimp in a single layer in an oven-proof baking dish. Put the olive oil in a heavy-bottomed saucepan over medium heat.  When oil is hot, add the onions and cook for 1 minute. Stir in the garlic and oregano and cook for 1 minute. Add the basil, olives and white wine. Bring to a simmer and reduce until almost dry. Stir in the banana peppers and tomatoes. Return to a simmer and cook for 15 minutes. Pour over the fish and shrimp, and bake in a preheated 350-degree oven for 15 to 20 minutes.  Serve over rice or with a good crusty bread and extra olive oil. Serves 8 to 10.

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