MEDITERRANEAN BAKED FISH RECIPE WITH TOMATOES AND CAPERS
Easy Mediterranean baked fish recipe with tomatoes and capers. A bright, delicate and flavor-packed baked fish that comes together in just 35 minutes! Make your salads and sides before you make the fish.
Provided by The Mediterranean Dish
Categories Entree
Time 35m
Number Of Ingredients 15
Steps:
- Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
- Heat oven to 400 degrees F.
- Pat fish dry and season with salt and pepper on both sides.
- Pour 1/2 of the cooked tomato sauce into the bottom of a 9 1/2" x 13" baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
- Bake in 400 degrees F heated-oven for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
- Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. (See other suggestions for sides or salads up in the post)
Nutrition Facts : Calories 308 calories, Sugar 7.8 g, Sodium 146.9 mg, Fat 17.4 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2 g, Protein 27 g, Cholesterol 57.9 mg
TOMATO AND CAPER SAUCE
Steps:
- Melt the butter in a saucepan. Stew the tomatoes, uncovered, with the chicken stock and tomato paste until thickened. Season. Stir in the capers. Correct seasoning and serve hot with the cabbage and onion tart.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 369 milligrams, Sugar 4 grams, TransFat 0 grams
FISH WITH TOMATO CAPER SAUCE
Make and share this Fish with Tomato Caper Sauce recipe from Food.com.
Provided by JustJanS
Categories Australian
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the fish in a glass dish and sprinkle with the lime juice.
- Cover and marinate for 1 hour.
- Heat the oil in a large saucepan and cook the onion over a low heat for 10 minutes or until soft.
- Add the garlic and chilli and increase the heat to medium and cook stirring, for 1 minute or until aromatic.
- Add the tomatoes and simmer uncovered for 10-15 minutes over a medium heat until slightly thickened.
- Stir in the fresh herbs and capers,and season with salt and pepper.
- Drain the fish from the marinade.
- Pour half the sauce into a large frying pan, and place the fillets on top of this.
- Pour the remaining sauce over.
- Cover and simmer over a low to medium heat for 6-7 minutes or until the fish is just cooked.
- Serve at once.
BAKED HALIBUT WITH TOMATO CAPER SAUCE
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Provided by Martha Rose Shulman
Categories dinner, weekday, sauces and gravies, main course
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
- Make the sauce as directed and keep warm.
- Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
- Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams
CAPER AND TOMATO BUTTER SAUCE
Steps:
- In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm.
TOMATO SAUCE WITH CAPERS AND VINEGAR
There are so many ways to enjoy this sauce. You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta. I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, sauces and gravies
Time 30m
Yield About 1 1/4 cups, serving four to six
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 2 grams
CHICKEN IN TOMATO-CAPER SAUCE
This is what I call an easy crowd-pleaser. I like to serve this entree with pasta and a nice salad. If you don't have capers, try using diced green olives instead. -Shemaine Rohrbach, Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink., Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 16g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 5g fiber), Protein 45g protein. Diabetic Exchanges
SUN-DRIED TOMATO & CAPER SAUCE
I was going to make Pan-Seared Filet Mignon With Caper Sauce (#226516) but after I started the sauce I realized that I didn't have several of the ingredients. This is the sauce I came up with using stuff I had on hand. It's pretty good but quite salty. Next time I'll rinse the capers first. We had it over steaks, next time I'll probably try it on chicken.
Provided by Tinat51796
Categories Sauces
Time 15m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in saute pan.
- Add garlic to melted butter.
- Add chicken broth, worcestershire sauce, sun-dried tomatoes & capers.
- Cook until reduced.
- Spoon over meat of your choice.
Nutrition Facts : Calories 135.4, Fat 12.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 715.9, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 3.2
More about "tomato caper sauce recipes"
TOMATO-CAPER SAUCE - BETTER HOMES & GARDENS
From bhg.com
- In an extra-large skillet cook onion and garlic in 2 tablespoons hot olive oil over medium 4 to 5 minutes or until tender. Add tomatoes, wine, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in basil, capers, and, if desired, dried tomatoes. Let cool 1 hour.
- Divide sauce into three 2-cup freezer containers (or 1-quart resealable freezer bags). Cover; freeze up to 6 months. Use sauce portion(s) in Sicilian Cod with Tomato-Caper Sauce and/or Tortellini & Smoked Sausage in Tomato-Caper Sauce. Makes three 2-cup portions.
HOW TO MAKE INCREDIBLY SIMPLE TOMATO CAPER PASTA
From thefedupfoodie.com
- Fill a 6 qt stockpot 3/4 of the way full with cold water. Bring to a boil over high heat. Once boiling add enough sea salt to make the water taste like sea water (3-4 tbsp). Add pasta and bring back to a boil, stirring occasionally to ensure noodles do not stick together. Cook to al dente, with a slight firmness and almost done. Taste testing is the best way to achieve al dente. Once cooked drain and set aside until tomato caper sauce is complete.
- Once the pasta is cooking, place olive oil, garlic and rosemary in a large skillet pan over med/low to med heat. Heat just until garlic begins to bubble, about 3-5 mins. Add capers and continue to heat for another 2 mins. Raise the heat a bit, add the tomatoes & simmer just until they begin to fall apart, about 2-3 mins. Add parsley & cook for another couple of minutes.
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