Sautéed Fish Fillets with Tomatoes and Capers

Sautéed Fish Fillets with Tomatoes and CapersRecipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps


Capers and garlic contribute bold flavor to Sautéed Fish Fillets with Tomatoes and Capers while fresh parsley and tomatoes provide color.


Serves: 4

Cost per Serving:


Recipe from


Recipe Time

Prep: 12 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 245
Fat 13 g
Satfat 2 g
Protein 30 g
Carbohydrate 4 g
Fiber 1 g
Cholesterol 96 mg
Sodium 924 mg


3 tablespoons olive oil
4 flounder fillets, about 1 1/2 lb. total
Salt and pepper
3 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
1/2 cup finely chopped fresh parsley
2 tablespoons capers, drained and rinsed


1. Warm 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Pat fish dry and season on both sides with salt and pepper. Cook half of fillets, turning once, until opaque and lightly browned, 4 to 6 minutes total. Transfer to a plate and tent with foil to keep warm. Repeat with 1 Tbsp. oil and remaining fillets.

2. Add remaining 1 Tbsp. oil to skillet. Add garlic and sauté until fragrant, about 30 seconds. Stir in tomatoes, parsley and capers. Cook, stirring, until tomatoes have softened, 3 to 4 minutes. Season with salt and pepper, spoon over fish and serve.