Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Pan Seared Fish in Tomato Caper Sauce

Pan Seared Fish in Tomato Caper Sauce

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  • (serves 4)
  • 4 portions of boneless fish fillets (haddock, cod, halibut, sole)
  • sea salt and ground pepper to taste
  • approx 1/2 cup all purpose flour
  • vegetable oil for frying
  • Tomato Caper Olive Sauce
  • 1/3 cup extra virgin olive oil
  • 1 1/2 cups sliced white onions
  • 3 cloves of garlic, thinly sliced
  • 1/4 cup dry white wine
  • juice of 1/2 lemon
  • 3 cups tomato sauce (fresh ripe tomatoes passed through box grater is my preference)
  • sea salt and fresh ground pepper
  • 3 Tbsp. capers, rinsed
  • 12 olives (half green and half Kalamata)
  • 1/2 cup finely chopped parsley
  • 1 tsp. dried Greek oregano
  1. Rinse and pat-dry your fish, then season with salt and pepper. Dredge your fish in flour and set aside.
  2. Add about 1/2 inch of oil into your pan over medium-high heat. Place your fish in the pan and brown for about 2-3 minutes a side. Reserve in a paper-lined platter.
  3. To make the sauce, add the olive oil to a large skillet over medium heat. Add the onions, garlic and sweat for 5-6 minutes or until translucent.
  4. Add the wine and lemon juice and reduce for a minute. Now add the tomato sauce, a touch of salt and some ground pepper. Simmer for 15 minutes or until just thickening.
  5. Place the fish in the sauce, spooning over some on top of the fish and simmer for another 5-6 minutes to warm up the fish.
  6. Add the capers, olives, parsley and swirl the pan to incorporate. Have one last taste to see if any salt and pepper are needed.
  7. Transfer to a platter, top with oregano and serve with rice pilaf or smashed potatoes

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