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Fish Fillets with Tomatoes Capers & Olives

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Recipe

 

Yield

4 servings

Prep

90 min

Cook

30 min

Ready

120 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ pounds fish fillets
*
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1 tablespoon lime juice
fresh
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¼ teaspoon salt
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1 ½ teaspoons vegetable oil
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1 ½ teaspoons olive oil
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1 medium onions
thinly sliced
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45 ounces tomatoes
lightly drained
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2 cloves garlic
minced
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12 each green olives
meaty, pitted and chopped
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2 tablespoons capers
spanish, large
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2 medium jalapeño pepper
pickled, PLUS 1 tablespoon pickling juices
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¾ teaspoon marjoram
dried
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¾ teaspoon thyme
dried
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2 tablespoons parsley leaves
finely chopped**
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3 each bay leaves
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1 each cinnamon sticks
1 inch
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2 each cloves
whole
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¼ teaspoon black peppercorns
cracked
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1 x fish broth
bottled clam juice or water salt , optional
*

Ingredients

Amount Measure Ingredient Features
680.4 g fish fillets
*
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15 ml lime juice
fresh
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1.3 ml salt
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7.5 ml vegetable oil
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7.5 ml olive oil
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1 medium onions
thinly sliced
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1300.5 ml/g tomatoes
lightly drained
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2 cloves garlic
minced
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12 each green olives
meaty, pitted and chopped
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3E+1 ml capers
spanish, large
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2 medium jalapeño pepper
pickled, PLUS 1 tablespoon pickling juices
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3.8 ml marjoram
dried
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3.8 ml thyme
dried
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3E+1 ml parsley leaves
finely chopped**
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3 each bay leaves
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1 each cinnamon sticks
1 inch
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2 each cloves
whole
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1.3 ml black peppercorns
cracked
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1 x fish broth
bottled clam juice or water salt , optional
*

Directions

  • like boneless and skinless red snapper or halibut, in 6 1½-inch thick piece.

** plus a few sprigs for garnish Rinse fillets, place them in a non-aluminum dish and sprinkle them with lime juice and salt. Cover and refrigerate for 1 hour. In a large nonstick skillet, heat oils over medium heat, add onions and cook, stirring frequently, until golden, about 5 to 7 minutes. Cut tomatoes into 1 inch pieces and place them in a bowl, collecting the juices as you go. Add garlic to onion and cook for a minute or so, then add tomatoes. Simmer for 5 to 10 minutes, or until most of the liquid has evaporated. Divide olives and capers between two small bowls and set one aside to use for garnishes. To the other bowl, add jalapenos, pickling juice, marjoram, thyme and chopped parsley. If you don't want bay leaves, cinnamon, cloves and pepper in the finished sauce, wrap them in cheesecloth and tie with a string, otherwise add them directly to the olive mixture. Add the olive-herb mixture to the tomatoes, along with fish stock, clam ice or water. Simmer, covered, for 10 minutes, then taste, adding salt if necessary. Remove the cheesecloth bag, if using, and the bay leaves. Remove fillets from marinade and rinse. To cook on the stovetop, place them in the skillet, covering them well with sauce. Cover and cook over medium heat for 4 minutes. Turn the fillets over, cover and cook for 2 to 3 minutes longer, until they flake when pressed firmly with a fork at the thickest part. Alternatively, to bake, preheat oven to 350℉ (180℃). Place the fillets in a single layer in a lightly oiled baking dish . Spoon the sauce over them, cover with aluminum foil and bake for 10 to 15 minutes, or just until the fish flakes when pressed firmly with a fork at the thickest part. Serve garnished with reserved olives, capers and parsley.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 463g (16.3 oz)
Amount per Serving
Calories 29320% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 460mg 19%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 88g
Vitamin A 45% Vitamin C 64%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
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