Dinner Tonight: Whitefish Baked with Tomatoes, Olives, and Capers
Dinner Tonight: Whitefish Baked with Tomatoes, Olives, and Capers is a main course that serves 2. One serving contains 310 calories, 33g of protein, and 13g of fat. For $4.36 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe from Serious Eats requires black olives, red wine vinegar, salt and pepper, and olive oil. This recipe is liked by 66 foodies and cooks. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes about 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is great. Dinner Tonight: Red Snapper With Tomatoes And Olives Baked In Foil, Dinner Tonight: Grilled Whitefish Salad with Tomatoes and Tarragon Vinaigrette, and Dinner Tonight: Sautéed Chicken with Olives, Capers, and Roasted Lemons are very similar to this recipe.
Servings: 2
Ingredients:
1/4 cup black olives, squashed with a knife and pits removed
1 pound fresh tomatoes, skinned, stemmed, and chopped (or one 14-ounce can whole tomatoes)
1/2 tablespoon capers, drained
1 small bunch fresh basil, leaves and stems separated
2 garlic cloves, thinly sliced
1 tablespoon olive oil
1 fresh red chile, stemmed, and slit open
1 teaspoon red wine vinegar
Salt and black pepper
2 5-ounce whitefish fillets, skin and any bones removed
Equipment:
frying pan
wooden spoon
oven
Cooking instruction summary:
Procedures 1 Finely chop the basil stalks. Pour the olive oil into a large oven-safe skillet set over medium heat. When shimmering, add the garlic, basil stalks, and red chile. Cook, stirring often, until garlic is fragrant but not browned, one to two minutes. 2 Add the tomatoes to the skillet, and season with salt and pepper. Reduce heat to medium-low, and cook until the tomatoes have reduced to a thick sauce, about 30 minutes. During the process, smash the tomatoes with the back of a wooden spoon. When done, remove the chile and discard. Add the red wine vinegar, stir well, and taste to see if more salt or pepper is needed. 3 While the tomato sauce is cooking, preheat the oven to 425°F. Season both sides of the fish fillets with salt and pepper. When the tomato sauce is done cooking, turn the burner off. Place the fillets on the tomato sauce. Top the two fillets with the olives, capers, and basil leaves. Transfer skillet to the oven and cook until fish is done, 10 to 15 minutes. 4 Serve the fillets with the tomato sauce. I also added some sautéed kale as a side.
Step by step:
1. Finely chop the basil stalks.
2. Pour the olive oil into a large oven-safe skillet set over medium heat. When shimmering, add the garlic, basil stalks, and red chile. Cook, stirring often, until garlic is fragrant but not browned, one to two minutes.
3. Add the tomatoes to the skillet, and season with salt and pepper. Reduce heat to medium-low, and cook until the tomatoes have reduced to a thick sauce, about 30 minutes. During the process, smash the tomatoes with the back of a wooden spoon. When done, remove the chile and discard.
4. Add the red wine vinegar, stir well, and taste to see if more salt or pepper is needed.
5. While the tomato sauce is cooking, preheat the oven to 425°F. Season both sides of the fish fillets with salt and pepper. When the tomato sauce is done cooking, turn the burner off.
6. Place the fillets on the tomato sauce. Top the two fillets with the olives, capers, and basil leaves.
7. Transfer skillet to the oven and cook until fish is done, 10 to 15 minutes.
8. Serve the fillets with the tomato sauce. I also added some sautéed kale as a side.
Nutrition Information:
covered percent of daily need
