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Fish with tomato caper sauce
Fish with tomato caper sauce
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients:
  • 4 (about 750g-1kg) white fish fillets (like ling)
  • 2 limes, juiced
  • 1 large brown onion, peeled, chopped
  • 2 garlic cloves, finely chopped
  • 1 large red fresh chilli, de-seeded if desired, finely chopped
  • 1 800g can peeled whole tomatoes, undrained, roughly chopped
  • 40.00 ml finely chopped fresh flat-leaf parsley
  • 20.00 ml finely chopped fresh marjoram or oregano
  • 20.00 ml small capers, rinsed, drained
  • Salt & ground black pepper, to taste
  • 200g (1 cup) white rice, boiled, to serve
  • Lime wedges, to serve
Instructions:
  • Place the fish fillets in a glass or ceramic dish and generously sprinkle with zesty lime juice. Cover the dish and let the fillets marinate in the refrigerator for 1 hour.
  • In a large saucepan, warm olive oil over low heat and sauté the onion until soft, about 10 minutes. Stir in garlic and chili, increase heat to medium, and cook for 1 minute until fragrant. Add tomatoes and simmer uncovered for 10-15 minutes until slightly thickened. Mix in parsley, marjoram or oregano, capers, and season with salt and pepper.
  • Remove the fish fillets from the marinade. In a large frying pan, pour half of the tomato sauce and place the fish fillets on top. Pour the rest of the sauce over the fish. Cover and simmer on low-medium heat for 6-7 minutes until the fish is cooked through. Serve the fish with the tomato sauce, rice, and lime wedges.

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