Fish, Spanish Style

I love Spanish food. It closely resembles Italian but with a few twists. So when I needed to come up with a recipe for Cod, this is what came to mind.

Serves 4

4 large firm white fish fillets like Cod, Tillapia, Baramundi, or Red Snapper
2-3 cloves of garlic, minced
1 15oz can of fire roasted tomatoes with juice
1 15oz can of tomato sauce
1 shallot,sliced
2 tablespoons smoked paprika
3/4 cup flour
salt
pepper
1/2 cups kalamata olives or 3 tbsp of olive tampenade
1/2 cup dry white wine
1/4 cup olive oil
Fresh minced parsley leaves

Preheat the oven to 175. Line a baking sheet with paper towels.
Lay the fish out on paper towels and pat dry. Season both sides of the fish with salt, and pepper pepper. Pour flour onto a plate. Mix in 1 tablespoon of paprika and dredge the fish in flour on both sides. Heat a skillet and add the olive oil. Immediately follow with the fish. Sear on both sides over medium high heat about 3-5 minutes each side. Turn the fish only once.Remove the fish to the baking sheet and place in the warm oven. Remove the oil from the skillet. Return to the heat and add 1 tablespoon of olive.Add the shallots and garlic and cook until shallots just begin to brown, stirring constantly. Add the wine, tomatoes, tomato sauce, salt, pepper and remaining paprika.Let the sauce reduce for 5 minutes on rapid boil. Finish with the olives or tampenade. Return the fish to the sauce and turn heat down to gentle simmer. Cover for about 5 minutes or until heated through. Serve over rice, soft polenta or pasta.Garnish with minced parsley.