This is a delicious Mediterranean style meal cooked in one pan. The olives give this an amazing flavor and aroma. We paired this with an Alexana Dundee Hills Willamette Valley 2007 Pinot Gris, and it went very well with it. Here is the recipe:
About 20-30 baby redskin potatoes, or fewer if larger and halved
1 thinly sliced large sweet onion
1 cup pitted kalamata olives
5 cloves thinly sliced garlic
1 1/2 cup chopped flat-leaf parsley
1 tbs dried oregano
1 can of white beans, drained and rinsed
1 cup of cherry tomatoes, sliced
1/2 cup dry white wine
4 thick fillets of white fish (cod, snapper, sea bass, etc.)
2 lemons (one zested, one cut into wedges)
1 cup feta cheese
salt and freshly ground pepper
This couldn’t be simpler to make. pre-heat your oven to 350°. Put the potatoes, tomatoes, onion, olives, beans, and garlic in a roasting pan or baking dish. Drizzle with some olive oil, add 1 cup of the parsley, oregano, half the lemon zest and season with salt and pepper, stir and add the wine. Cover with foil and put in the oven for 45 minutes. Remove from the oven and lay the fish fillets over the top, recover with the foil and put back into the oven for 15 more minutes. Take it out of the oven again, remove the fish to a serving plate and cover to keep warm. Stir the feta cheese, the juice of one lemon, the remaining lemon zest and the parsley into the potatoes, recover and let sit for 5 minutes.
To serve, get a pile of the vegetables, add a hunk of fish and spoon some of the sauce over it all. Grab a thick slice of bread, and drizzle everything with some high quality olive oil. Garnish with the lemon wedges. Use the bread to soak up as much sauce as humanly possible. Make sure to swill a lot of tasty white wine with it.
This recipe is easy, damn near fool-proof, and people will be amazed when you serve it.