Baked Fish with Capers & Olives

Baked Fish with Capers & Olives

(6-servings)

Ingredients:

4 tsp. Extra Virgin Olive Oil

2 lb. Boneless Fish (see note)

1 cup Whole Canned Tomatoes

½ tsp. Sugar

1 tsp Fresh Lemon Juice

1 tbsp. Capers, rinsed & drained

¼ cup Large Pitted Green Olives, chopped

As needed Sea Salt & Black Pepper

½ cup Unseasoned Dry Bread Crumbs

Directions:

Use a teaspoon of oil to coat the inside of a baking dish large enough to hold all the fish in a single layer.  Place the fish in the dish.  Chop the tomatoes and mix with the sugar and lemon juice in a medium bowl.  Add the capers and olives and mix again.  Taste for seasoning and add salt and pepper as needed.  Pile the tomato mixture on top of the fish pieces.  Distribute the bread crumbs over the top and drizzle with remaining oil.  Place baking dish in a pre-heated 400 degree oven and bake for 35 to 40 minutes.  Fish should be thoroughly cooked, the sauce very bubbly and browned.  Serve at once.

Note:               There are many different fish that will work well for this dish.  Some to consider are; swordfish, sea bass, haddock, cod, snapper or grouper fillets.  Halibut steaks or salmon would work too.  Be sure to cut the fish into serving portions before starting.

Ideas for Future Efforts

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