Ingredients
- /3 cup chopped onion
- garlic clove, minced
- teaspoons olive oil
- (14.5 ounce) can Italian diced tomatoes, drained
- /2 teaspoons minced fresh basil
- pound whitefish fillets
- ounces crumbled feta cheese
Instructions
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Step 1
I start by sautéing the onion and garlic in olive oil until they soften and become fragrant. Then I add the drained tomatoes and basil, bringing everything to a quick boil before reducing the heat to let it simmer for about five minutes. The sauce thickens slightly and the flavors meld beautifully. Meanwhile, arrange the fish fillets on a broiler pan and broil them for five to six minutes, keeping an eye on them. Once the fish is partly cooked, spoon the tomato mixture generously over each fillet and scatter crumbled feta on top. Return to the broiler for another five to seven minutes, until the fish flakes easily with a fork and the cheese is warm and slightly golden. The result is an elegant one-pan meal with minimal effort.
Chef's Tip
I always pat the fish dry before broiling to ensure a nice, flaky texture without excess moisture. If fresh basil isn’t available, a pinch of dried works, but fresh really brightens the dish.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, though the fish is best enjoyed fresh.
Variation Tips
Pair with steamed asparagus or a crisp green salad for extra veggies. Swap walleye for cod, halibut, or even salmon for a richer flavor.