Baked White Fish With Tomatoes + Capers

This easy weeknight dinner is best served with a strong arugula salad and roasted potatoes. It would also be fabulous with a wild rice blend. This meal is perfect any time of year, and feels like a nice break from the heaviness of the winter foods some of us may be eating as of late. When I first created this recipe, I used yellow grouper, oh my god. If you can get your hands on yellow grouper, run, don’t walk. This is a truly superior fish. Since then, I have made it with cod and halibut with success as well, but I’m sure you could use sea bass and that would be fabulous! Just take note of the cook time. If your filets are smaller than 1-inch thick, you may want to reduce the cooking time a little, although the butter and lemon will keep the texture from drying out. If you’re looking for a test, just take the dish out of the oven and use a fork to see if it flakes easily. If so, you’re good to go.

I like that this recipe feels like something I would eat in Greece, or Southern Italy, or more often, in my kitchen. Not to worry, I have a lot to be grateful for right here in sunny Sarasota. We made this for Sunday dinner with my Mom, and I’ve since repeated it for weeknight dinners, too. It’s easy and my husband loves it, too. Well, he loves anything that I serve with potatoes. For a high-protein, fully-amazing meal, enjoy.

Ingredients: 4 filets of halibut, cod, grouper, or another firm, fleshy white fish of your choosing. Approx. 1.5 - 2 lbs.

2 pints of cherry tomatoes - halved or whole, they will burst either way, and that’s what you want

Juice from 1/2 of a lemon

1/4 cup of capers

2 cloves of garlic, minced

Fresh parsley, about 1/2 cup, chopped

2 tbsp butter

1-2 tbsp olive oil

Salt + pepper

Directions:

Preheat the oven to 400.
Make the tomatoes. In a large glass baking dish, mix tomatoes with olive oil, capers, and salt. Roast for 10 minutes
Remove the tomatoes from the oven and toss with garlic.
Nestle the fish in the dish, making sure the tomatoes surround it evenly.
Drizzle lemon juice juice on fish, and place pats of butter on top of the flesh. Top with salt and pepper, and roast for an additional 15 minutes.
Remove from over, and enjoy!