Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil, divided

  2. 4 (6-ounce) tilapia fillets or other white fish fillets Salt and freshly ground black pepper

  3. 1 small onion, chopped

  4. 4 garlic cloves, minced

  5. 1 1/2 cups canned crushed tomatoes with juice

  6. 1 Anaheim chile, stemmed, seeded and cut into thin strips

  7. 1 bay leaf

  8. 1 teaspoon dried oregano

  9. 1/2 cup pitted and halved green olives

  10. 1/4 cup capers, drained

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly. In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile , bay leaf and oregano and bring the pan to a boil . Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste. Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.


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