45 min
Baked Fish with Tomatoes, Olives and Capers
Recipe GLPR374de21585d0a3
Tender snapper or sea bass fillets baked in a vibrant sauce of fire-roasted tomatoes with green chiles, briny olives, and tangy capers. Served alongside buttery potatoes tossed with oregano and finished with fresh cilantro. A bright, Mediterranean-inspired dish ready in just 35 minutes.
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Ingredients
6 tablespoons extra-virgin olive oil
4 6-ounce snapper or black sea bass fillets, pin bones removed
Kosher salt, to taste
Freshly ground black pepper, to taste
1 small white onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano, divided
2 bay leaves, preferably fresh
1 28-ounce can diced fire-roasted tomatoes with green chiles
1/2 cup pimiento-stuffed green olives, roughly chopped
2 tablespoons capers in brine, drained
1 pound baby Yukon Gold or red-skinned potatoes, quartered
Fresh cilantro, chopped, for serving
Directions
Preheat your oven to 425°F. Lightly coat the bottom of a 9-by-13-inch baking dish with 1 tablespoon of the olive oil. Pat the fish fillets dry and season both sides generously with kosher salt and freshly ground black pepper. Arrange them skin-side down in the prepared baking dish.
Heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and sauté, stirring occasionally, until it becomes tender and begins to turn golden brown, approximately 5 minutes. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add 1/2 teaspoon of the dried oregano and the bay leaves to the skillet, stirring well to combine. Pour in the entire can of fire-roasted tomatoes with their liquid, then add the chopped olives and drained capers. Season lightly with a pinch of kosher salt and bring the mixture to a gentle simmer. Allow it to cook, stirring occasionally, for approximately 3 minutes until slightly thickened.
Pour the entire tomato and olive mixture over the seasoned fish fillets in the baking dish, distributing it evenly. Transfer the dish to the preheated oven and bake for 12 to 15 minutes, until the fish is opaque throughout and flakes easily with a fork (internal temperature should reach 145°F).
While the fish bakes, place the quartered potatoes in a medium saucepan and cover them with cold water by about 1 inch. Season the water with salt and bring to a boil over high heat. Reduce the heat to maintain a steady simmer and cook for 10 to 12 minutes until the potatoes are very tender when pierced with a fork. Drain thoroughly.
Toss the drained potatoes with the remaining 2 tablespoons of olive oil and the remaining 1/2 teaspoon of dried oregano. Season to taste with additional kosher salt and freshly ground black pepper.
Divide the baked fish fillets among four serving plates. Spoon the tomato, olive, and caper sauce generously over each fillet and garnish with fresh chopped cilantro. Serve immediately with the oregano-seasoned potatoes on the side.
