I’m not a new year’s resolutions person, but I do like a reminder now and then to do better. And one of those things to make me a better person involves eating more fish. I’m always on the look out for a good fish recipe. A friend of mine had made this for me for dinner over the holidays and it was so delicious that I asked for the recipe. She used red snapper but I had some salmon filets so I used that instead and I decided to add in some lemon zest as well. It’s a pretty versatile dish, so you could sub in most any fish fillet that you have on hand.
The tomatoes, capers and olives make this a tangy and flavourful sauce. I used to be a bit afraid of mixing tomatoes and fish (due to a bad fish dish my mom made when I was a kid), but that fear is definitely over. It doesn’t take much preparation and the ingredients are all readily available. It’s perfect for guests or just a cozy night in. Serve with steamed rice, broccoli and a nice red wine.
1 T olive oil
1/2 onion, diced
4 cloves garlic, minced
1 large can of tomatoes
2 T capers, chopped
1/2 c sliced black olives, drained
1/2 t red pepper flakes
2 T chopped fresh parsley
1 lb salmon or red snapper
zest of 1 lemon
1 T lemon juice
1. Preheat oven to 400F. In a large pan, sauted the onion in the olive oil until soft, about 5 minutes. Add garlic and cook for another minute. Stir in tomatoes, capers, black olives, red pepper flakes and parsley. Bring to a boil and simmer for 10 minutes.
2. Spread 1/3 of the sauce into an 11×17 baking dish and place the fish fillets over top in a single layer. Squeeze lemon juice over the fish and then pour on the remaining sauce. Top with lemon zest.
3. Bake for 15 minutes for 1/2 inch thick fillets or 30 minutes for 1 inch thick fillets. Fish is done when it flakes easily with a fork. Sprinkle with extra parsley and serve.