Description
I used cod fillets, but red snapper, sea bream, bass, haddock or even hake work. If you have the option of buying the fish with the skin still attached, I’d recommend it. (I did not.)
Scale
Ingredients
- 1–1/2 pints cherry tomatoes
- 1/4 cup extra-virgin olive oil
- 4 large garlic cloves, crushed
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup mixed pitted olives
- 1 tablespoon capers
- kosher salt and freshly cracked black pepper, to taste
- 4 cups water
- 4 6-ounce firm white-fleshed fish fillets
Instructions
- In a deep skillet large enough for the fish to lay flat without overlapping, add the tomatoes, olive oil, garlic, oregano, basil, crushed red pepper, olives, capers, olives, capers, salt, pepper and water. Bring to a gentle simmer, then cover and cook for 45 minutes.
- Uncover the skillet and bring to a boil. Reduce the liquid by half.
- Add the fish (skin side up, if possible) and cook for 2 minutes, then gently flip and cook for an additional 2-3 minutes, or until the fish is opaque and has cooked through. Taste and adjust for seasonings. Serve immediately.
Nutrition
- Serving Size: 4