Baked Fish with Capers and Olives
Source: Nancy Harmon Jenkins, The New Mediterranean Diet Cookbook
- 4 tsp extra virgin olive oil
- 2 lbs boneless fish
- 1 c tomatoes (peeled, ripe or canned)
- 0.5 tsp sugar
- 1 tsp lemon juice
- 1 tbs capers
- 1/4 c green olives, chopped
- black pepper
- 1/2 c unseasoned dry bread crumbs
Preheat oven to 400F. Use 1 tsp olive oil to coat inside of a baking dish,
and arrange fish in one layer.
Chop tomatoes and put in a mix bowl. Add sugar, lemon juice, capers,
olives, and mix. Season with salt and pepper. Pile the mixture on top
of the fish fillets. Sprinkle bread crumbs on top, and drizzle the
remaining olive oil.
Bake 35-40 minutes, until fish is thoroughly cooked, sauce is bubbly,
and bread crumbs browned.
I like to use cod here (nowadays that usually means pacific cod), but
any white fish that flakes when done should work nicely. I use a 14 oz.
can of fire-roasted diced tomatoes (usually with garlic, which doesn't
hurt; you might even want to add some chopped garlic), and large green
olives that have been pitted without any stuffing (easily available at
local olive bars), and cut them in half lengthwise. If your olives are
too salty, rinse or soak them.
I've discovered I can peel and dice (a little less than 1/2-inch)
2-4 yukon gold potatoes and add to the pan. If you cut them small enough
they'll be done when the fish is.