Here’s a quick, delicious fish meal that will give you that Greek taverna feel and…it can be made on a weeknight too!
Pick a white fish fillet or your choice, season and dredge in flour and pan sear it. Add it to a tomato sauce with some wine, sweet onions and spiked with capers, olives and herbs.
Easy and delicious I said!
Pan Seared Fish in Tomato Caper Olive Sauce
Course: Aegean, Featured, Fish, Flour, Garlic, Greek Food, Greek Wine, Herbs, Lemon, Main, Olive Oil, Olives, Onions, Recipe, Salt4
servings30
minutes40
minutesIngredients
4 portions of boneless fish fillets (haddock, cod, halibut, sole)
sea salt and ground pepper to taste
approx 1/2 cup all purpose flour
vegetable oil for frying
- Tomato Caper Olive Sauce
1/3 cup extra virgin olive oil
1 1/2 cups sliced white onions
3 cloves of garlic, thinly sliced
1/4 cup dry white wine
juice of 1/2 lemon
3 cups tomato sauce (fresh ripe tomatoes passed through box grater is my preference)
sea salt and fresh ground pepper
3 Tbsp. capers, rinsed
12 olives (half green and half Kalamata)
1/2 cup finely chopped parsley
1 tsp. dried Greek oregano
Directions
- Rinse and pat-dry your fish, then season with salt and pepper. Dredge your fish in flour and set aside.
Add about 1/2 inch of oil into your pan over medium-high heat. - Place your fish in the pan and brown for about 2-3 minutes a side. Reserve in a paper-lined platter.
- To make the sauce, add the olive oil to a large skillet over medium heat. Add the onions, garlic and sweat for 5-6 minutes or until translucent.
- Add the wine and lemon juice and reduce for a minute. Now add the tomato sauce, a touch of salt and some ground pepper. Simmer for 15 minutes or until just thickening.
- Place the fish in the sauce, spooning over some on top of the fish and simmer for another 5-6 minutes to warm up the fish.
- Add the capers, olives, parsley and swirl the pan to incorporate. Have one last taste to see if any salt and pepper are needed.
- Transfer to a platter, top with oregano and serve with rice pilaf or smashed potatoes.
3 Responses
This was amazing!!!!
On the pan seared fish in tomato , capers n olive sauce, could I use instead Swordfish ?
Recipe looks great but I don’t care for those fish you suggested
Thank you
Liv
Yes, swordfish is good but be careful not to overcook.