Fish with Tomato Caper Sauce

Fish with Tomato Caper Sauce

  • Prep Time: 1 hrs 10 mins
  • Total Time: 1 hrs 40 mins
  • Servings: 4

    • About This Recipe

    “I love this tangy fish dish. The preparation time includes the marinading of the fish.”

    Ingredients

  • 4 (800g)firm boneless white fish fillets( we use Ling or Blue Eye Cod, but that might not make any sense outside Australia)
  • 2limes, juiced
  • 1largebrown onion, peeled and chopped
  • 2clovesgarlic, finely chopped
  • 1largegreen chili, finely chopped
  • 1 (800g) cans peeled whole tomatoes
  • 2tablespoonsparsley, finely chopped
  • 1tablespooncoriander, finely chopped
  • 1 1/2 tablespoonscapers, drained
  • salt and pepper

    • Directions

  • Place the fish in a glass dish and sprinkle with the lime juice.
  • Cover and marinate for 1 hour.
  • Heat the oil in a large saucepan and cook the onion over a low heat for 10 minutes or until soft.
  • Add the garlic and chilli and increase the heat to medium and cook stirring, for 1 minute or until aromatic.
  • Add the tomatoes and simmer uncovered for 10-15 minutes over a medium heat until slightly thickened.
  • Stir in the fresh herbs and capers,and season with salt and pepper.
  • Drain the fish from the marinade.
  • Pour half the sauce into a large frying pan, and place the fillets on top of this.
  • Pour the remaining sauce over.
  • Cover and simmer over a low to medium heat for 6-7 minutes or until the fish is just cooked.
  • Serve at once.

    • Reviews

  • “This was delicious and so easy… I poured in some of the lime juice from the marinade to the dish when I added the fish as it seemed a shame to waste it! It added a lovely tangy sweetness (but I used quite sweet, fragrant limes) very much like a Tagine. I think this would also work with pitted, chopped green olives instead of capers, too. Thanks Jan… yum! “

  • “this was delicious! i used scrod, which is a very mild fish. i did add some red pepper flakes and used 2 jalapeno peppers.i also added some fresh basil and oregano. my family enjoyed this and they usually won’t touch a fish dish. i served this over angel hair pasta. thanks jan”

  • “Delicious! I used up some rock fish I had in the freezer. I had everything on hand except fresh coriander (most Californians call it cilantro). I didn’t look carefully and thought the recipe called for ground coriander seed. I noticed before adding it, but decided it would be good anyway, so I added about a teaspoon at the same time I added tomatoes. I also added the lime juice that I used for marinating the fish. Yum!”

  • “Another excellent Thanks Jan.I used Northern Pickeral. I did cook it differently. I marinated the fish in the lime juice, made the sauce then baked the fish in the sauce 350F for 25 minutes – perfect moist fish”

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