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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 sm Onion minced
- 1 lrg Garlic clove chopped
- 4 sm Red potatoes - (to tiny) sliced
- 1/4 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 1/2 c. Dry white wine
- 1 jar Marinated artichoke hearts - (6 ounce) liquid removed, patted dry
- 1/4 c. French or possibly other imported green olives
- 1 Tbsp. Capers
- 2 x Marlin steaks - (5 to 6 ounce ea)
- 1 sm Plum tomato seeded, diced fine
- 2 Tbsp. Chopped parsley
Direcciones
- Preheat the oven to 350 degrees.
- In a large ovenproof saute/fry pan or possibly skillet, heat the extra virgin olive oil over medium-high heat. Add in the onion and garlic and cook 1 minute. Add in the potatoes, salt, and pepper. Cook, stirring often, till the potatoes begin to soften, 4 to 5 min. Add in the wine, artichoke hearts, olives, and capers and bring to a boil.
- Place the fish in the pan, spooning the vegetable mix aside so the fish is directly on the bottom of the pan. Cover tightly and transfer to the oven. Bake 17 to 20 min, or possibly till the fish is cooked through. Sprinkle with the tomatoes, parsley, and a generous grinding of pepper and serve at once.
- This recipe yields 2 servings.
- Comments: Mediterranean influences abound here, from the briny sea-fresh taste of the Marlin to the piquancy of the capers and olives to the sunny touch which the artichokes add in.
- ONE POT SUNDAY SUPPERS by Pat Dailey
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 2 servings | |
| Calories 439 | |
| Calories from Fat 125 | 28% |
| Total Fat 14.21g | 18% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 461mg | 19% |
| Potassium 1809mg | 52% |
| Total Carbs 63.02g | 17% |
| Dietary Fiber 9.0g | 30% |
| Sugars 6.23g | 4% |
| Protein 7.96g | 13% |
