This was one of the easiest and most delicious fish recipes I have ever made. The combination of garlic and capers is what really pushed the flavor over the edge. I didn't have fresh parsley so I used dried. Also, the next time I make it, I think I'll deglaze the pan with a little wine. It's definitely a keeper!
Sautéed Fish Fillets with Tomatoes and Capers
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
More From Allyou
Amount per serving
- Calories: 245
- Fat: 13g
- Saturated fat: 2g
- Protein: 30g
- Carbohydrate: 4g
- Fiber: 1g
- Cholesterol: 96mg
- Sodium: 924mg
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This