Fish with Tomato Caper Sauce

Recipe by JustJanS
READY IN: 1hr 40mins


  • 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) can peeled whole tomatoes
  • 2
    tablespoons parsley, finely chopped
  • 1
    tablespoon coriander, finely chopped
  • 1 12
    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.