Savory Fish Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 chopped garlic cloves
02 -
2 tablespoons drained capers
03 -
3 anchovy fillets, finely chopped
04 -
4 unsalted butter tablespoons, broken into pieces
05 -
1 ½ pounds of skinless white fish (cod, halibut, or tilapia), divided into 4 portions
06 -
½ teaspoon each of oregano and thyme (dried)
07 -
1 (28-ounce) can of crushed whole tomatoes (San Marzano preferred)
08 -
⅓ cup of a dry white wine, like Sauvignon Blanc
09 -
½ cup pitted olives (Castelvetrano or black, 15-20 total), cut into halves
10 -
¾ teaspoon sea salt
→ Garnish
11 -
Sprinkle of chopped parsley or fresh basil (optional)
12 -
Red chili flakes for serving, if you'd like
→ Serving
13 -
Garlic bread on the side, store-bought or homemade (optional)
# Instructions:
01 -
Turn your oven on to 400°F and place a rack in the middle of the oven.
02 -
Heat up the butter in a big skillet or braising pan that’s oven-safe. When it starts sizzling, stir in the garlic and anchovies. Cook for a minute or two, letting the anchovies break down and the mix become aromatic.
03 -
Pour in the wine and let it reduce slightly, about 4 minutes. Toss in the tomatoes, thyme, and oregano, then stir and bring everything to a slow simmer. Let it cook for 10 minutes until the sauce thickens and the tomatoes soften, stirring every now and then. Add the capers and olives at the end.
04 -
Sprinkle salt on the fish pieces before adding them to the sauce. Move the skillet into the hot oven and bake it for 8–10 minutes. The fish should flake and turn fully opaque when ready.
05 -
Divide the fish across 4 dishes, spoon some sauce on top, and garnish with basil, parsley, or chili flakes if you like. Serve garlic bread on the side, if desired.
# Notes:
01 -
Fish is done when its internal temperature hits 145°F (63°C).