There’s something almost miraculous about a dish that can be whipped up in just 20 minutes—and still manages to taste like a little piece of the Mediterranean. This skillet fish fillet with tomatoes and capers does exactly that, bringing the ocean to your kitchen with a tangy, briny twist that feels like a beach kiss on a summer afternoon. I once tried a similar dish in a tiny coastal café—between the sound of crashing waves and the scent of sea salt, it was pure bliss.
Steps
- Warm up the butter in a large skillet over medium heat and add the crushed garlic. Sauté the garlic until it turns golden, which should take about a minute.
- Pour in the white wine and lemon juice, allowing the mixture to simmer and reduce slightly for 30 to 60 seconds.
- Stir in the marinara sauce, then place the fish fillets on top of the sauce in the skillet. Season with salt, black pepper, and capers.
- Cover the skillet and cook the fish over medium-low heat for about four minutes. Afterward, turn the fillets and cook them uncovered for an additional minute or until thoroughly cooked.
Ingredients
- 2 teaspoons whipped butter or 1 1/2 teaspoons unsalted butter
- 2 cloves of garlic, crushed
- 1/4 cup of white wine
- Juice of 1/2 lemon
- 1/2 cup of marinara sauce, either homemade or store-bought
- 2 fish fillets, each 6 ounces, skin removed (such as Fluke, Flounder, Halibut)
- 2 teaspoons capers
- Pinch of kosher salt
- Freshly ground black pepper, to taste
Nutritional Values
Calories: 542 kcal | Carbohydrates: 14 g | Protein: 85 g | Fat: 10 g | Cholesterol: 245 mg | Sodium: 844 mg | Fiber: 2 g | Sugar: 5 g
FAQ
- Can I use frozen fish for this recipe?
- Yes, frozen fish fillets work well for this dish. It’s recommended to thaw them overnight in the fridge or use an ice bath for about 30 minutes if you need a quicker option.
- What type of fish is best for this recipe?
- Fresh white fish like Fluke, Flounder, or Halibut are ideal choices. However, you can use any white fish fillets available to you.
- How can I ensure the fish is fresh if buying it the same day?
- If you’re buying fresh fish, it’s best to purchase it on the day you plan to cook to ensure maximum freshness. If fresh isn’t available, choose frozen fish over previously frozen to maintain quality.
- What sides pair well with this fish dish?
- This fish recipe pairs nicely with orzo, but grilled asparagus or other vegetables would also complement it beautifully.
- Can I have the fishmonger remove the fish skin for me?
- Absolutely, if you’re not comfortable removing the skin yourself, you can ask the fishmonger to do it when purchasing the fish.
Tips
- If you have access to fresh fish, it’s best to purchase it on the day you plan to cook. This ensures optimal freshness and flavor.
- In case fresh fish isn’t an option, opt for frozen fillets rather than those that have been previously frozen to maintain control over their freshness.
- Keep frozen fish fillets stocked in your freezer. They can be defrosted overnight in the refrigerator, or you can place them in an ice bath (while still in their packaging) for about 30 minutes for quicker defrosting.
- If you buy fillets with skin and prefer them skinless, ask your fishmonger to remove the skin for you to save time and effort.
Equipment
- Large Skillet – A good quality non-stick or stainless steel skillet suitable for cooking fish.
- Fish Spatula – Specifically designed for handling delicate fish fillets without breaking them apart.
