Ingredients
1 large onion, thinly sliced
1 cup long grain white rice
1/2 cup extra-virgin olive oil, divided
4 firm white fish fillets (such as tilapia, snapper, or haddock; 1 1/2 lb)
1/2 teaspoon kosher salt
1 teaspoon pepper, divided
1 cup rice vinegar
3 whole garlic cloves
2 bay leaves
1 cup sliced stuffed green olives
2/3 cup sour orange juice

Prep

• Slice onion.
  

Steps

1. Prepare rice following package instructions.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season fish with salt and 1/2 teaspoon pepper. Place 1/4 cup oil in pan, and then add fish; cook 2–3 minutes each side or until fish flakes easily. Transfer fish to large serving bowl.
3. Place in same pan, onions, vinegar, garlic, bay leaves, olives, and remaining 1/2 teaspoon pepper and 1/4 cup oil; cook on medium-high 7–8 minutes or until onions are soft and sauce has reduced slightly.
4. Stir in orange juice; cook 2–3 minutes. Pour onions and sauce over fish. Serve with rice.

CALORIES (per 1/4 recipe) 690kcal; FAT 36g; CHOL 80mg; SODIUM 850mg; CARB 53g; FIBER 2g; PROTEIN 42g; VIT A 4%; VIT C 15%; CALC 8%; IRON 20%