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Fish with Tomatoes, Olives and Capers Recipe

Fish with Tomatoes, Olives and Capers

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (61)

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Average Rating:

Total Reviews: 61

Showing 31-40 of 61

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  • on September 17, 2008

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    This recipe is incredible! The capers add a wonderful tang to this dish.

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  • on September 08, 2008

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    This recipe has plenty going on and really makes fish fun! All of the flavors meld together nicely. Knowing that it is healthy is just a nice added bonus! Thanks for the great recipe!

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  • on September 02, 2008

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    This is fast and delicious, and my family enjoys the entire dish including the spinach, because it all blends together so well.

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  • on July 29, 2008

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    This is such an easy recipe to make and it's so healthy and delicious. I skipped the capers since I do not like them and next time will use even less of the crushed red pepper.

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  • on March 29, 2008

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    I loved the combination of olives, tomatoes and capers -- so good!

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  • on March 12, 2008

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    My boyfriend was a little sketchy about this because he's not a big fan of fish that isn't fried. However, this recipe is amazing. It tastes like something you'd get in a gourmet restaurant. The only change I made was using Striper (because Trader Joe's recently started carrying it and serving the spinach mixture under the fish. It's delicious. You'd never in a million years guess that it's good for you too!

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  • on March 11, 2008

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    This is such a tasty recipe!! I have heard nothing but positive feedback with this dish. I always substitute kalamata olives instead of black olives. I have accidentally forgot to add spinach to the sauce and the flavor is still great. I would really recommend this recipe.

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  • on March 02, 2008

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    An excellent recipe for fish. You can use any firm white fish. I've made it with tilapia as well as with sea bass, depending on what's available at the local market. The only changes I've made is to cook the sauce first and keep it warm in another pan while I cook the fish. This way the fish is hot when serving. The other change I've made is to cook the onions a while longer than Ellie suggests to carmelize them, which adds a lot of flavor to the sauce. Sometimes I cook it without the spinach if I want to have leftover sauce to serve over pasta-which is delicious. The spinach gets soggy if you keep the extra sauce for use another day. I love Ellie's show and her recipes, which are always nutricious and low in fat, but truly delicious. I make this for my 91 year old mother, who loves it! And my boyfriend does too.

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  • on January 21, 2008

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    Thank you, Ellie! I used fresh orange roughy in this recipe and followed it exactly using kalamata (sp? olives from the olive bar in the store. My husband and I loved it! We could picture this being served at one of our favorite restaurants! Will definitely make it again. Also, I added some of the sauce to a balsamic vinegarette dressing for our salad which tied the two dishes together quite nicely! Thanks, again!

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  • on January 12, 2008

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    A fast, easy, tasty recipe. I made the sauce first (due to a fish malfunction, used tilapia and kalamata olives. Very good.

    A favorite...thank you, 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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