Creamy Tuscan Baked Fish

Ingredients

• 3 tablespoons extra-virgin olive oil, divided

• 1/2 cup finely chopped yellow onion

• 4 cloves garlic, finely minced

• 1 1/2 cups cherry tomatoes, halved

• 1/2 cup dry white wine (a light, crisp variety like Pinot Grigio works perfectly here)

• Kosher salt and freshly ground black pepper, to taste

• 1 1/2 teaspoons dried Italian herb seasoning, portioned separately

• 1/2 teaspoon crushed red pepper flakes (adjust the amount to match your preferred spice level)

• 1/4 cup pitted, sliced Castelvetrano olives

• 1 cup packed chopped fresh spinach

• 1/2 cup heavy whipping cream

• 1 1/2 pounds firm white fish fillets, cut to roughly 1/2-inch thickness, patted completely dry with paper towels (cod, halibut, and sea bass are all excellent choices)

• Cooked rice or pasta, for serving (optional)

• Chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).

2. Pour 2 tablespoons of olive oil into an oven-safe nonstick skillet, and warm it over medium heat. Once the oil shimmers, add the chopped onion and cook, stirring often, for 3 to 4 minutes until it softens and turns translucent. Stir in the minced garlic, and continue cooking for 30 seconds (stir constantly to avoid burning) just until the garlic becomes fragrant.

3. Add the halved cherry tomatoes and white wine to the skillet, then season the vegetable mixture with salt and black pepper. Stir in 1 teaspoon of the Italian herb seasoning and all of the crushed red pepper flakes, toss to combine evenly, and let the mixture cook for roughly 1 minute. Remove the skillet from heat, then fold in the sliced olives, chopped spinach, and heavy cream.

4. Gently nestle each fish fillet into the creamy vegetable base. Sprinkle the top of each fillet with a pinch of extra salt and pepper, then drizzle the remaining 1 tablespoon of olive oil over the entire dish. Spread the oil evenly across the surface of each fillet, then sprinkle the remaining 1/2 teaspoon of Italian herb seasoning over top.

5. Bake in the preheated oven for 20 to 25 minutes, until the fish is fully cooked and flakes easily when gently prodded with a fork. For the most accurate doneness check, insert an instant-read thermometer into the thickest part of a fillet – the internal temperature should read 145 degrees F (63 degrees C).

6. Serve warm with freshly cooked pasta or rice (if desired) and finish with a sprinkle of fresh parsley for a bright, fresh garnish.