The cook who tested this recipe says, “This was the first time I had ever used capers in a recipe, and I love the flavor they added. The dish was really easy and really tasty. I like the fact that it cooks all in one skillet and is done in about 30 minutes. You can bet I'll be cooking this recipe again and again!”
Let me know what you think!
White Fish Fillet with Tomato, Onion, Capers, and Olives
1 tablespoon extra virgin olive oil or canola oil
½ cup onion, chopped
1 clove garlic, peeled and chopped, or 1 teaspoon garlic powder
1 14.5-ounce can tomatoes, diced, any flavor
1 tablespoon capers (optional)
2 tablespoons canned black olives, sliced and drained (optional)
Pinch crushed red pepper flakes (optional)
2 tablespoons fresh parsley, chopped, or 1 teaspoon dried parsley
1 pound raw fish fillets such as tilapia, snapper, sea bass, grouper, sole, or flounder (Tilapia is very inexpensive.)
Juice of ½ lemon or 1 teaspoon vinegar
Heat oil in large nonstick skillet over medium heat. Add onion and sauté onion till tender. Add fresh garlic, if using, and sauté for 1 minute more. Stir in canned tomatoes with juice, powdered garlic, if using, and parsley. Add red pepper flakes, capers, and black olives, if using. Cover and simmer on low for about 10 minutes. (This dish tastes best if you use most ingredients when cooking it.)
Remove cover and add raw fillets. Drizzle the lemon juice or vinegar over the fillets and spoon the sauce over them. Re-cover and simmer for another 10-20 minutes, depending on the thickness of the fillet. The fish is done when it flakes easily with a fork.
Serve over about ½ to ¾ cup cooked brown rice, couscous, or other whole wheat pasta.