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Fish with Tomatoes, Olives and Capers Recipe

Fish with Tomatoes, Olives and Capers

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Average Rating:

Total Reviews: 61

Showing 11-20 of 61

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  • on December 12, 2010

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    Very Good! I have been making this for Christmas Eve for many years, every one reminds me not to forget.. I add red diced bell peppers and use Talipia . Happy Holidays

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  • on October 13, 2010

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    This dish did not live up to my expectations based upon other reviewer's opinions. I doubled the sauce, used Muir Glen tomatoes and kalamata olives. It was fast and easy to prepare however and was a light, healthy dish. But the fresh local red snapper was overpowered under the flavors of the sauce. I would have preferred the fish prepared another way. I served papperdelle pasta with the sauce, which was good as a side dish. I think it would have benefited from some crumbled feta cheese on top.

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  • on September 06, 2010

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    The sea bass is expensive, but I love the flavors of this dish! I added mushrooms to the recipe and it was superb. My husband said this was a 10 on a scale of 1 to 5. I will try cod or halibut next time, but I will definitely be using the recipe on a regular basis. Thanks, Ellie!

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  • on September 01, 2010

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    I wouldn't change one thing about this recipe! I was being cheap the first time I made it, however, and substituted the sea bass with cod and it was still great.

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  • on April 03, 2010

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    I make this recipe a lot! It is outstanding and very good for you. I have oven baked the fish with it to make it a bit crispy..I've used tialipa and orange roughy.

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  • on February 09, 2010

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    I've been making this dish regularly since I discovered it over a year ago. I never get tired of it. The flavors meld together beautifully, and it's so healthy. I've never tried it with sea bass, but I've cooked it many times with salmon or shrimp, as well as chicken. I serve it with couscous, brown rice or any type of pasta. Very versatile. I always avoid cooking with wine since I have young kids. I'm unsure about what to substitute for the white wine. I substitute it with one fourth cup of a vinegar, such as apple cider, red wine or balsamic, plus one fourth cup of water. I like how it turns out!

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  • on January 26, 2010

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    I made this with wild Chilean Sea Bass. I changed two things. I used double the crushed red pepper or 1/2 tsp. and fire roasted diced tomatoes. I served it over Near East garlic and olive oil cous cous. It is very healthy and absolutely delicious. It was also very easy to make.

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  • on December 04, 2009

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    Used thick sea bass and per the fishmonger's instructions seared them in 1/2 olive oil and 1/2 veg. oil and then baked at 325 for 15 minutes. Fish was moist and delicious - the sauce is incredible - served over mashed potatoes. Looked good and tasted even better.

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  • on August 28, 2009

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    Made this last night for dinner using halibut ,since our local fish market sold out of sea bass, and it was delicious. There was a fair amount of leftover sauce and my husband ate it right out of the serving dish. Next time I'll double the sauce to freeze for the future. Super easy and quick to make.

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  • on August 24, 2009

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    This is really quick and easy and tastes great. Wonderful meal for after work when there isn't much time. The flavor is wonderful, my husband licked his plate. I also made some pasta and served the sauce over it with the fish on the very top. Thanks Ellie!

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Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories
250
 
Total Fat
9.3g
 
Saturated Fat
1.6g
 
Monounsaturated Fat
5.3g
 
Polyunsaturated Fat
1.7g
 
Cholesterol
62mg
 
Sodium
421.5mg
 
Protein
29g
 
Carbohydrates
7.5g
 
Fiber
2.5g
 
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