- (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
- Rinse and pat-dry your fish, then season with salt and pepper. Dredge your fish in flour and set aside.
- 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.
- 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.
- 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.
- 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.
- Add the capers, olives, parsley and swirl the pan to incorporate. Have one last taste to see if any salt and pepper are needed.
- Transfer to a platter, top with oregano and serve with rice pilaf or smashed potatoes
