For this full-flavored weeknight dinner, fish fillets are baked with a quickly assembled tomato sauce flavored with olives, capers, garlic and oregano. Baking the fish in the sauce makes it difficult to overcook, and has the convenient benefit of being served with simply boiled potatoes.
| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons extra-virgin olive oil
- 4 6-ounce snapper or black sea bass fillets, pin bones removed
- Kosher salt and freshly ground pepper
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 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
- Chopped fresh cilantro, for serving
Instructions
- Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
- Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
- Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
- Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
- Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.
Nutrition Facts
| Calories | 510 |
| Total Fat | 25 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 63 milligrams |
| Sodium | 1345 milligrams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 6 grams |
| Sugar | 4 grams |
| Protein | 39 grams |
Reviews
This was pretty fast on a busy Saturday, but my trout fillets had quite a few pin bones, so I spent time removing them. Otherwise, it was easy. I used a can of regular diced fire-roasted tomatoes and 1/2 a small can of chopped green chiles (leftover from FNM’s Tex-Mex Bean Soup with Rice).
This was very good made with snapper. I put butter on the bottom of baking dish and served it with couscous. Yum.
Easy to make and very yummy!