Mediterranean Baked Fish with Tomatoes & Capers
As I've stated previously, The Mediterranean Dish is one of my favorite new(ish) blogs for healthy recipes. I absolutely love this cuisine - it's probably my favorite if I had to choose. You could use this recipe for any white fish, but tonight I used tilefish as it was fresh today from Mazzaro's Italian Market (my favorite place to shop!). Tilefish is a mild, firm, and flaky fish. This dish was light, but full of flavor. I did leave out the raisins in the original recipe, as I'm not a huge fan, and made a few changes which is the recipe written out below. Enjoy!
1/4 cup olive oil
1 shallot, diced
1 can petite diced tomatoes (no salt added), drained
1 1/2 tsp ground coriander
1 tsp sweet Spanish paprika
1 tsp ground cumin
1/2 tsp cayenne pepper (optional)
1 1/2 tb capers
~1/3 cup marinated artichoke quarters (I just threw in a few)
salt and pepper, to taste
1 1/2 pound white fish (I used tile fish)
1/2 lemon, juiced
1 lemon, zested
fresh parsley or mint, for garnish (optional; I left out because I didn't have any on hand)
Prepare the tomatoes and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add shallot, cook for 1 minute until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, and capers. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
Preheat the oven to 400 degrees. Pat fish dry and season with salt and pepper on both sides. Pour ½ of the cooked tomato sauce into the bottom of a 9 ½" x 13" baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce and artichokes. Bake for 15 to 18 minutes or until fish is cooked through and flakes easily. Remove from heat and garnish with fresh parsley or mint to your liking. Serve with the side of your choosing (green beans, greek potatoes, or zucchini would be great options).