Lingcod (or Seabass) Spanish style

Ingredients

• 4 4-oz lingcod (or Seabass or Tilapia) filets

• Sea Salt

• Fresh Black Pepper

• Italian seasoning (1 tsp)

• Chili powder

• 1 onion, chopped

• 1 red bell pepper, chopped, or julienned

• 1 16 oz can diced tomatoes (not salted and no spices added)

• Spanish green olives (about 16)

• 1/4 cup tangerine or orange juice

• Extra Virgin Olive oil

Steps

• Add 2 tbsp olive oil to a deep frying pan over medium flame

• Add the chopped onion and bell pepper

• Once the onion becomes translucent, add salt, pepper, the Italian seasoning and the can of diced tomatoes

• Slice the olives and add the olives to the sauce

• Add the tangerine or orange juice and let simmer, the sauce should reduce by almost half

• While it’s simmering, prepare the fish: rinse, dry, salt and pepper on each side and sprinkle a bit of chili powder on each side

• In another frying pan, over medium high heat, add 2 tbsp olive oil, once it’s hot, add the fish and cook about 3 to 5 min on each side. It needs to be cooked through but very buttery not over cooked/ dry.

• Plate your fish and add the sauce on top

Recommended side dish: Fingerling Potatoes