Fish with Tomato Caper Sauce

READY IN: 1hr 40mins
Bergy
Recipe by JustJanS

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

Top Review by Laura Lou

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!

Ingredients Nutrition

  • 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 12 tablespoons capers, drained
  • salt and pepper

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a