Southern Italian Baked Fish with Capers and Olives

(from austincook’s recipe box)

Serves 6 people

Categories: Seafood

Ingredients

  • 4 tsp extra-virgin olive oil
  • 2 lbs boneless fish (tuna, swordfish, salmon, haddock, cod, snapper, grouper or halibut)
  • 1 cup very ripe tomatoes, peeled and seeded, or 1 cup drained imported canned tomatoes
  • 1/2 tsp sugar
  • 1 tsp fresh lemon juice
  • 1 tbsp drained capers, rinsed
  • 1/4 cup chopped pitted green olives, preferably large imported Italian olives
  • salt and pepper
  • 1/2 cup unseasoned dried breadcrumbs

Directions

  1. eheat oven to 400.

  2. Use a tsp of oil to coat the inside of a baking dish large enough to hold all the fish in one layer.

  3. Place the fish in it.

  4. Chop the tomatoes and mix with the sugar and lemon juice in a small bowl.

  5. Add the capers and olives and mix again. Taste for seasoning and add salt and pepper as desired.

  6. Pile the tomato sauce on top of the fish pieces.

  7. Distribute the bread crumbs over the top and drizzle with the remaining oil.

  8. Place in the oven and bake for 35-40 minutes or until the fish is thoroughly cooked, the sauce very bubbly and browned.

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