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.
- 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)
- 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