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Export 13 ingredients for grocery delivery
Step 1
If necessary, cut the fish into equal-sized portions. Season lightly with salt and pepper and set aside.
Step 2
Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until softened, 5 to 6 minutes.
Step 3
Add the garlic and cook until fragrant, 1 minute longer.
Step 4
Add the anchovies, break up with a wooden spoon, and continue cooking until they “melt” and blend into the onions and garlic.
Step 5
Stir in the white wine, cook for 2 minutes, then add the tomatoes, oregano and crushed red pepper flakes.
Step 6
Bring the sauce to a slow simmer and cook for 8 to 10 minutes, stirring occasionally.
Step 7
Add the black olives and capers, cook for another 2 minutes, then season the sauce to taste with salt and pepper.
Step 8
Stir about 3 tablespoons of the parsley into the sauce, then lay the fish fillets on top.
Step 9
Spoon some sauce over each fillet, cover the pan and continue cooking until the fish flakes easily.
Step 10
Thinner fillets like tilapia and barramundi will take 6 to 8 minutes, thicker fillets like cod or haddock will take a few minutes longer.
Step 11
To serve, spoon a portion of the sauce into shallow serving bowls, top with a portion of fish and garnish with the remaining parsley.
Step 12
Add a couple of slices of garlic bread and serve immediately.
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