Fish with Tomato Caper Sauce

"I love this tangy fish dish. The preparation time includes the marinading of the fish."
Fish with Tomato Caper Sauce created by Bergy
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.
Submit a Recipe Correction


Add a Note
Enter The Sweepstakes



Join The Conversation

sort by:
  1. loweandy20
    Hi the ingredients seem to have an extra 0 on the quantities, 2400g of fish for 3 people is surely too much? Also 600g of tomatoes seems like a lot. Can anyone confirm/deny this?
  2. JeanSgt
    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!
  3. Bergy
    Fish with Tomato Caper Sauce Created by Bergy
  4. Bergy
    Fish with Tomato Caper Sauce Created by Bergy
  5. Bergy
    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

Find More Recipes