Prep 1 hr 10 mins
Cook 30 mins
I love this tangy fish dish. The preparation time includes the marinading of the fish.
- 4 (800 g) firm boneless white fish fillets (we use Ling or Blue Eye Cod, but that might not make any sense outside Australia)
- 2 limes, juiced
- 1 large brown onion, peeled and chopped
- 2 cloves garlic, finely chopped
- 1 large green chili, finely chopped
- 1 (800 g) canpeeled whole tomatoes
- 2 tablespoons parsley, finely chopped
- 1 tablespoon coriander, finely chopped
- 1 1⁄2 tablespoons capers, drained
- salt and pepper
- 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.
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!