Ready in no time, this Pan-Seared Fish With Tomato And Capers is a perfect quick mid-week dinner that will become a staple in your kitchen.
PREP TIME
10 minutes
COOK TIME
15 minutes
SERVES
4
About this recipe
Pan-seared fish with tomato and capers is a simple dinner that will become a staple recipe in your kitchen. Ready in no time, this makes a perfect quick mid-week dinner.
This dish is what home cooking is all about — fresh ingredients cooked simply with loads of flavour. Bread dipped in the sauce is the way to go, but you can also try it with vermicelli rice pilaf for a more substantial meal.
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Ingredients
4 tablespoons olive oil
3 garlic cloves crushed
1 x 400 grams whole cherry tomatoes
1 tablespoon of capers
2 sprigs basil
500 grams white fish (approximately 4 fish)
½ cup parsley chopped
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Notes from Rouba
It’s important not to overcook the fish.
Capers are optional. If you decide to add them, remember they are naturally salty.
Method
Step 1.
In a saucepan large enough to hold the fish fillets, add the olive oil, capers, and garlic and sauté them. Add tomatoes and basil. Season with salt and pepper. Simmer on low heat for approximately 7-10 minutes or until the sauce slightly reduces.
Step 2.
Add the fish, cover with a lid, and continue to cook for 5 minutes. Turn the fish over and cook for a further 5 minutes or until the fish is opaque in the centre and cooked through. Garnish with chopped parsley.