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How To make Fish Fillets with Tomatoes Capers& Olives
Stephen Ceideburg 1 1/2 lb Fish fillets *
1 tb Fresh lime juice
1/4 ts Salt
1 1/2 ts Vegetable oil
1 1/2 ts Olive oil
1 md Onion, thinly sliced
45 oz Good-quality tomatoes,
-lightly drained 2 Cloves garlic, minced
12 Meaty green olives, pitted
-and coarsely chopped 2 tb Large Spanish capers
2 md Pickled jalapeno chilies,
-sliced plus: 1 tb Pickling juices
3/4 ts Dried marjoram
3/4 ts Dried thyme
2 tb Finely chopped parsley **
3 Bay leaves
1 One-inch cinnamon stick
2 Whole cloves
1/4 ts Black peppercorns, cracked
Fish broth, bottled clam -juice or water salt (opt)
* like boneless and skinless red snapper or halibut, in 6 1 1/2-inch thick piece. ** plus a few sprigs for garnish Rinse fillets, place them in a non aluminum dish and sprinkle them with lime juice and salt. Cover and refrigerate for 1 hour. In a large nonstick skillet, heat oils over medium heat, add onions and cook, stirring frequently, until golden, about 5 to 7 minutes. Cut tomatoes into 1 inch pieces and place them in a bowl, collecting the juices as you go. Add garlic to onion and cook for a minute or so, then add tomatoes. Simmer for 5 to 10 minutes, or until most of the liquid has evaporated. Divide olives and capers between two small bowls and set one aside to use for garnishes. To the other bowl, add jalapenos, pickling juice, marjoram, thyme and chopped parsley. If you don't want bay leaves, cinnamon, cloves and pepper in the finished sauce, wrap them in cheesecloth and tie with a string, otherwise add them directly to the olive mixture. Add the olive-herb mixture to the tomatoes, along with fish stock, clam ice or water. Simmer, covered, for 10 minutes, then taste, adding salt if necessary. Remove the cheesecloth bag, if using, and the bay leaves. Remove fillets from marinade and rinse. To cook on the stovetop, place them in the skillet, covering them well with sauce. Cover and cook over medium heat for 4 minutes. Turn the fillets over, cover and cook for 2 to 3 minutes longer, until they flake when pressed firmly with a fork at the thickest part. Alternatively, to bake, preheat oven to 350 degrees F. Place the fillets in a single layer in a lightly oiled baking dish. Spoon the sauce over them, cover with aluminum foil and bake for 10 to 15 minutes, or just until the fish flakes when pressed firmly with a fork at the thickest part. Serve garnished with reserved olives, capers and parsley. 185 CALORIES PER SERVING: 25 G PROTEIN, 5 G FAT, 10 G
CARBO- HYDRATE; 249 MG SODIUM; 41 MG CHOLESTEROL. From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless with Deann Groen Bayless (William Morrow & Company, 1987). Posted by Stephen Ceideburg
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Pan Seared Cod with Capers & White Wine Butter Sauce
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This is a simple and easy recipe for Pan Seared Cod with capers, basted in a white wine butter sauce. Use of the wine is optional however it does elevate the flavor of the sauce. If you opt for the wine try using a dry white, preferably Sauvignon Blanc. I plated the cod over cilantro lime basmati rice and seared asparagus. This is the perfect light meal. Pair with your favorite white wine and enjoy the fresh flavors.
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Servings: Varies
INGREDIENTS
• 2-3 pieces of meaty cod
• All-Purpose Flour – ¼ - ½ cup for coating fish
• 2 Lemons
• Garlic – 2-3 bulbs, cracked
• Capers – ¼ Cup or more if desired
• Lemon Pepper seasoning - to season cod.
• Salt
• Pepper (if not using Lemon Pepper seasoning)
• Cilantro (for rice) – ¼ Cup, chopped
• Parsley – ¼ Cup, chopped
• Butter – 3 Tbsps.
• Olive Oil – 2-3 Tbsps. For searing
• (Optional) White Wine – ½ Cup (dry, preferably Sauvignon Blanc)
DIRECTIONS
1. Place cod onto a plate and squeeze one whole lemon onto the cod. Allow cod to marinate in the lemon juice for up to 30 minutes
2. Remove cod and pat dry.
3. On another plate or in a zip bag, add flour and seasonings and mix thoroughly. Add cod, coating the cod evenly.
4. Heat your skillet. Once hot, add butter. Allow to melt and add olive oil. Once butter is melted and pan is slightly smoking, reduce heat to medium and place cod into the pan, making certain to remove any excess flour from fish. Be sure to lay the cod in the pan away from your body to minimize oil splash-back.
5. Sear fish for 3-5 minutes on one side. Do not touch or flip the fish. Allow the fish time to brown on the bottom and develop a good crust. Flip after 3-5 minutes and cook for an additional 1-2 minutes. If the fish doesn’t come up easily I recommend you let the fish cook longer. It should come up easily once seared and browned. I recommend using a fish spatula.
6. Remove cod from pan and place on a plate.
7. While the pan is still hot, squeeze one whole lemon into the pan. Then add cracked garlic. Give a good stir.
8. Add white wine to the hot pan. Bring to a simmer and allow to reduce by half. You’ll know it’s ready when the smell of alcohol has greatly diminished.
9. Add butter to the hot pan. Stir and allow to melt. Add capers and stir.
10. Add parsley. Stir.
11. Turn off the heat, return the cod to the pan and baste the cod in the white wine capers sauce for a few moments until coated.
12. Serve over white rice (preferably cilantro lime rice) and with veggies (preferably asparagus).
13. ENJOY!
Baked Cod Sicilian
Fish, tomatoes, olives, capers & RAISINS
Dill Havarti with Seared Peppers, Cherry Tomatoes, Olives and Capers - PoorMansGourmet
This is the #1 Havarti Cheese recipe, on YouTube. This Dill Havarti Cheese with Seared Pepper Salad is a real refreshing way to shake up your everyday greens. It’s got a wonderful blend of ingredients that make every bite explode with flavor. This recipe, in particular, was voted as one of New York’s top twenty must have dishes a few years ago. That alone sparked my interest in preparing this for myself and when I tried it, I knew I had to film it. Read more...
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Cod with Capers & Spinach | Waitrose & Partners
This super simple, low fat cod loin traybake is a great midweek meal. It is easy to prepare and the ‘Nduja paste adds a spicy kick to the dish which is complemented beautifully by the flavours from the capers, parsley, lemon and spinach.
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
400g small (or new) potatoes, sliced
1 essential lemon, sliced
2 tbsp Cooks’ Ingredients ’nduja paste
85g peppers in oil, drained and chopped
2 x 260g packs Icelandic cod loin
450g bag essential spinach
25g pack flat leaf parsley, leaves roughly chopped
2 tbsp capers, rinsed and roughly chopped
1 tbsp essential olive oil
For the full recipe |
To visit our website | waitrose.com
Baked Cod with Capers & Lemon
Baked Cod with Capers & Lemon
Ingredients:
2 cod fillets
1 tsp salt
1 tbsp crushed black peppers
2 tbsp olive oil
Fish Sauce:
1 tbsp butter
1 tbsp capers
1/4 cup lemon juice
1 tbsp chopped dill
Sides:
1 cup cherry tomatoes
1 1/2 cup sting green beans
2 tbsp olive oil
Preheat oven at 400 degrees Fahrenheit.
On a baking dish, lay out the cod fish on aluminum foil.
Add salt, pepper, and olive oil and cover foil.
Bake fish for 20 minutes in oven.
On a separate baking dish, lay out the cherry tomatoes and green beans. Sprinkle over some oil and bake for 15 minutes or until we’ll done.
Let’s make the sauce:
Heat a skillet on medium flame.
Add in butter and let it melt.
Once melted add in lemon juice, capers, dill. Let it come to a boil and cook for 5 minutes.
Remove fish and vegetables from oven and transfer to a serving plate.
Right before serving, pour the sauce mixture on top!
Serve hot!
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