Description
I'm finally not afraid of cooking fish! This fish recipe turns out moist and the sauce hides the fishy flavor and is so easy and you can even use frozen fish.
Ingredients
Scale
- 2 Tbl Extra Virgin Olive Oil
- 6 Tilapia Fillets (or other white fish)
- Real Salt *
- 1 Yellow Onion (thinly sliced)
- 1 Anaheim Chili (thinly sliced)
- 3 cloves Garlic (thinly sliced)
- 2 Leaves Bay leaves
- 1/2 tsp Oregano (chopped)
- 2 Cups Fresh Tomatoes or 1 15 oz. can San Marzano Italian-style crushed tomatoes
- 1/4 Cup Green Olives
- 2 Tbl Capers
- Lime (for serving)
Instructions
Skillet Method
- Heat the oil in a large skillet to medium/high.
- Salt and pepper both sides of the fish, pressing it in lightly with your fingertips.
- Add the fish to the hot pan and let cook until slightly golden brown on the bottom, 3-4 minutes.
- Turn the fish carefully and cook for another 2 minutes on the other side.
- Remove the fish and place carefully on a plate.
- Add the onion and chili to the pan and saute for 2-3 minutes, or until the onion starts to soften.
- Add the garlic and saute for another 30 seconds.
- Add in the bay leaves, oregano, crushed tomatoes, green olives, and capers.
- Bring to a simmer and let cook until slightly thickened, about 5 minutes.
- Add the fish back into the pan and simmer for another 3-4 minutes, until fish is fully cooked. Remove bay leaves.
- Serve with lime wedges for squeezing on top of the fish.
Oven Baked Method
- Preheat the oven at 350 F.
- Put oil in the bottom of a 9x13 baking pan.
- Lay the fish fillets in the pan (I usually use frozen for this method).
- Top with the rest of the ingredients, except the lime.
- Bake until the fish flakes easily with a fork, usually between 20-30 minutes, depending on your oven.
Keywords: Moist, Easy, Flavorful