Description
A simple, flavorful weeknight dish featuring flaky white fish topped with a rustic sauce of olives, capers, and tangy roasted tomatoes.
Ingredients
- 4 white fish fillets (cod, haddock, or similar), about 6 oz each
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, roughly chopped
- 2 tablespoons capers, rinsed
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine or low-sodium vegetable broth
- 1 tablespoon tomato paste
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- Grated hard cheese for serving (a vegetarian-style hard cheese works well)
- Lemon wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C). Pat fish dry and season both sides with salt and pepper.
- Warm olive oil in a large oven-safe skillet over medium heat. Add onion and cook until soft, about 6 minutes.
- Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
- Add cherry tomatoes, olives, capers, tomato paste, and white wine (or broth). Simmer 5–7 minutes until tomatoes start to break down and the sauce thickens.
- Nestle the seasoned fish fillets into the sauce, spooning some sauce over the top. Scatter parsley over everything.
- Transfer the skillet to the oven and bake 8–12 minutes, depending on thickness, until the fish reaches an internal temperature of 145°F and flakes easily.
- Finish with a squeeze of lemon and a sprinkle of grated hard cheese. Serve immediately.
Notes
Choose firm white fish fillets that hold up while baking. Don’t overcook to ensure fish remains moist. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian