This simple recipe has become a recent family favorite. We’ve tried it with a few types of fish and over scallops and it has turned out beautifully each time. You can use petrole sole, red snapper, or even try over wild shrimp or scallops. Serve alongside seasonal steamed or sauteed vegetables and you have a beautiful dinner, ready in under thirty minutes.
White Fish with Cherry Tomatoes, Olives, and Capers
2 – 6oz filets of red snapper, petrale sole, or thin filet white fish of your choice
cracked black pepper
1 cup cherry or grape tomatoes, whole
12 Kalamata olives, rinsed and pitted,
2 T. capers, drained
1/4 cup extra-virgin olive oil
¼ cup, fresh basil, chopped
Preheat oven to 375 degrees. Line 9×13 dish with parchment paper. Pat fish filets dry with paper towel or kitchen cloth and generously season with sea salt and pepper on both sides.
In a medium bowl toss tomatoes, kalamata olives, and capers with olive oil and squeeze of lemon juice. Evenly spoon this mixture over the fish filets and place into preheated oven. Cook for 15 minutes, until fish is flaky and cooked through and tomatoes are blistered. Garnish with fresh chopped basil and additional squeeze of lemon.
Serve with steamed broccoli or asparagus.