Preheat oven to 350°F.
In a heavy bottomed, shallow Dutch oven drizzle in a little EVOO and bring up to heat over medium. Add in the shallots and sauté for 2-3 minutes. Next add in the garlic and cook until fragrant, 1-2 minutes. Add in the tomatoes and cook for 5 minutes. Once they start to soften very carefully smash them using a potato masher. Don’t smash them too much, just enough to release their juices.
Deglaze the pan with ½ cup of the white wine, scrapping up any brown bits. Cook for 2-3 minutes to thicken slightly. Add in the capers, olives and oregano leaves. Stir and season with pepper.
Make a little space in the middle of the pan for the fish to sit. Place the fish in the pan and sprinkle with salt and pepper. Scoop some of the tomato mixture over and top with 1 sprig of oregano. Add in the remaining ¼ cup of white wine around the fish.
Place in the oven, uncovered, to bake for 20 minutes or until cooked to your preferred doneness. Serve hot.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade