Tomato Caper Fish Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/3 cup golden raisins
02 -
1 small red onion, finely chopped up
03 -
10 garlic cloves, minced
04 -
1 1/2 tablespoons capers
05 -
1/3 cup extra virgin olive oil
06 -
1 1/2 lb wild white fish fillets like halibut or cod
07 -
2 large tomatoes, chopped (makes about 3 cups)
→ Seasonings & Aromatics
08 -
Zest from one lemon
09 -
1 1/2 teaspoons ground coriander
10 -
1 teaspoon ground cumin
11 -
Salt and some black pepper
12 -
Fresh mint or parsley to finish
13 -
Juice squeezed from half a lemon
14 -
1/2 teaspoon optional cayenne
15 -
1 teaspoon Spanish sweet paprika
# Instructions:
01 -
Warm the olive oil in a medium-sized pan over medium-high heat. Add onions and sauté until they're golden, roughly 3 minutes. Toss in tomatoes, garlic, the spices, salt, pepper, capers, and raisins. Bring it all to a boil, drop the heat to medium-low, and let it gently cook for 15 minutes.
02 -
Turn your oven on and set it to 400°F to preheat.
03 -
Dry the fish well with a paper towel and sprinkle both sides with salt and pepper.
04 -
Spoon half of the tomato sauce into a 9 1/2 x 13-inch baking dish. Lay the fish on top, pour lemon juice over it, sprinkle with zest, and cover it with the rest of the sauce.
05 -
Bake in the oven for 15-18 minutes or until the fish easily flakes when you test it. Watch closely—it shouldn’t overcook. Top with fresh herbs right before serving, and enjoy while hot.
# Notes:
01 -
This dish is fresh and light, combining tender white fish and a tasty sauce of tomatoes and capers.
02 -
It’s best to have all other sides or salads ready before starting to cook, so you can serve this warm.