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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Preheat oven to 425°F. Heat oil in a very large skillet over medium-low heat. Add onion; cook, covered, for 15 minutes, stirring occasionally. Uncover and cook for 5 to 8 minutes more, or until onion is lightly browned and very tender, stirring occasionally. Add tomatoes, olives and garlic; cook and stir for 3 to 5 minutes more or until tomatoes are just softened and mixture is heated through. Stir in parsley and lemon juice.
Meanwhile, line a large rimmed baking sheet with foil; coat foil with cooking spray. Set aside. Rinse fish; pat dry with paper towels. Place fish in prepared pan; measure thickness of fish. Sprinkle top of fish with salt and pepper. In a small bowl, combine panko, pine nuts and lemon zest. Evenly spoon on top of fish, spreading into an even layer.
Bake fish for 4 to 6 minutes per 1/2-inch thickness, or until the fish flakes easily when tested with a fork and the crumb mixture is golden brown.
To serve, divide onion mixture among eight serving plates. Top each with a piece of fish. If desired, garnish with lemon wedges and parsley sprigs.