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
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eheat oven to 400.
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Use a tsp of oil to coat the inside of a baking dish large enough to hold all the fish in one layer.
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Place the fish in it.
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Chop the tomatoes and mix with the sugar and lemon juice in a small bowl.
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Add the capers and olives and mix again. Taste for seasoning and add salt and pepper as desired.
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Pile the tomato sauce on top of the fish pieces.
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Distribute the bread crumbs over the top and drizzle with the remaining oil.
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Place in the oven and bake for 35-40 minutes or until the fish is thoroughly cooked, the sauce very bubbly and browned.