This is a very versatile fish recipe and super easy. The rich and slightly spicy tomato sauce goes great with a fish that may be rather bland on its own. You can use any skinless white fish filet of your choice here. This recipe is Mediterranean so should be served with a side of rice or pasta.
TIPS: Because this sauce is so delicious this recipe is very versatile. Besides changing up the white fish in it, you could also nestle other seafoods into the sauce while baking, such as scallops or shrimp. It would give you a very easy form of bouillabaisse without all the work. Just be sure to time the addition of your seafoods where they do not get over baked. Also be sure to pat them dry so your sauce doesn’t get too watery.
Baked White Fish in Tomato, Olive, Caper Sauce
Ingredients
- 28 oz can good crushed tomatoes (preferably San Marzano)
- 1 C pitted black olives or green castelvetrano Italian olives
- 1 small yellow onion sliced thin
- 1/2 C red wine
- 1/4 C olive oil
- 2 Tbsp capers
- 1/2 tsp crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 4 to 6 skinless white fish filets, such as cod, about 1 inch thick
- salt and pepper
- chopped parsley (optional)
Instructions
- Preheat oven to 425 degrees. Pat fish fillets dry with paper towel.
- Combine all the ingredients, except for the fish and parsley, in a shallow 3-Quart baking dish. Place dish on oven and bake for 20-30 minutes, until mixture is bubbly and thickened.
- Remove dish from oven. Season fish with salt and pepper on the top side, and place fish filets on top of sauce mixture, nestling them in slightly. Put dish back into the oven an roast until fish are cooked through and flaky, about 10-12 minutes depending on the thickness of your fish. They should be about 140-145 internal temperature (will easily flake with fork but still moist in the middle). Remove from oven. Top with parsley if desired. Immediately serve the fish on a plate or in a shallow bowl with the sauce.
- Enjoy!