Tomato Caper Fish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/3 cup olive oil, ideally extra virgin
02 -
1 1/2 lbs white fish fillets like cod or halibut (try wild-caught)
03 -
10 cloves of garlic, minced
04 -
1 small red onion, diced
05 -
2 large tomatoes, chopped (roughly 3 cups)
06 -
1 1/3 cup of golden raisins
07 -
1 1/2 tbsp capers
→ Seasonings & Aromatics
08 -
1 tsp sweet paprika (Spanish-style)
09 -
1 1/2 tsp ground coriander
10 -
A half teaspoon of optional cayenne
11 -
1 tsp ground cumin
12 -
Lemon zest from one lemon
13 -
Juice squeezed from half a lemon
14 -
Pinch of salt & pepper as needed
15 -
Fresh parsley or mint as garnish
# Instructions:
01 -
Warm the olive oil in a medium pot at medium-high heat. Sauté onion till golden (about 3 minutes). Stir in garlic, tomatoes, seasonings, raisins, capers, and salt & pepper. Once it boils, lower the heat to medium-low and simmer for a quarter of an hour.
02 -
Set your oven to 400°F to warm up.
03 -
Dry the fish with paper towels. Sprinkle salt and pepper over both sides.
04 -
Spread half the cooked tomato mixture across the bottom of a 9 1/2 x 13-inch pan. Lay the fish on top, squeeze lemon juice over it, sprinkle zest, and pour the rest of the sauce on top.
05 -
Cook in the oven for 15-18 minutes until the fish is tender and flakes when tested. Don’t cook for too long. Add herbs on top and serve straight away while warm.
# Notes:
01 -
This Mediterranean dish features tender fish paired with a zesty tomato-caper blend.
02 -
Work on your sides and salads first because this dish tastes best freshly served and hot.