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Baked White Fish in Tomato, Olive, Caper Sauce

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 to 6 servings

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!