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How To make Fish Fillets with Tomatoes Capers& Olives
Stephen Ceideburg 1 1/2 lb Fish fillets *
1 tb Fresh lime juice
1/4 ts Salt
1 1/2 ts Vegetable oil
1 1/2 ts Olive oil
1 md Onion, thinly sliced
45 oz Good-quality tomatoes,
-lightly drained 2 Cloves garlic, minced
12 Meaty green olives, pitted
-and coarsely chopped 2 tb Large Spanish capers
2 md Pickled jalapeno chilies,
-sliced plus: 1 tb Pickling juices
3/4 ts Dried marjoram
3/4 ts Dried thyme
2 tb Finely chopped parsley **
3 Bay leaves
1 One-inch cinnamon stick
2 Whole cloves
1/4 ts Black peppercorns, cracked
Fish broth, bottled clam -juice or water salt (opt)
* like boneless and skinless red snapper or halibut, in 6 1 1/2-inch thick piece. ** plus a few sprigs for garnish Rinse fillets, place them in a non aluminum dish and sprinkle them with lime juice and salt. Cover and refrigerate for 1 hour. In a large nonstick skillet, heat oils over medium heat, add onions and cook, stirring frequently, until golden, about 5 to 7 minutes. Cut tomatoes into 1 inch pieces and place them in a bowl, collecting the juices as you go. Add garlic to onion and cook for a minute or so, then add tomatoes. Simmer for 5 to 10 minutes, or until most of the liquid has evaporated. Divide olives and capers between two small bowls and set one aside to use for garnishes. To the other bowl, add jalapenos, pickling juice, marjoram, thyme and chopped parsley. If you don't want bay leaves, cinnamon, cloves and pepper in the finished sauce, wrap them in cheesecloth and tie with a string, otherwise add them directly to the olive mixture. Add the olive-herb mixture to the tomatoes, along with fish stock, clam ice or water. Simmer, covered, for 10 minutes, then taste, adding salt if necessary. Remove the cheesecloth bag, if using, and the bay leaves. Remove fillets from marinade and rinse. To cook on the stovetop, place them in the skillet, covering them well with sauce. Cover and cook over medium heat for 4 minutes. Turn the fillets over, cover and cook for 2 to 3 minutes longer, until they flake when pressed firmly with a fork at the thickest part. Alternatively, to bake, preheat oven to 350 degrees F. Place the fillets in a single layer in a lightly oiled baking dish. Spoon the sauce over them, cover with aluminum foil and bake for 10 to 15 minutes, or just until the fish flakes when pressed firmly with a fork at the thickest part. Serve garnished with reserved olives, capers and parsley. 185 CALORIES PER SERVING: 25 G PROTEIN, 5 G FAT, 10 G
CARBO- HYDRATE; 249 MG SODIUM; 41 MG CHOLESTEROL. From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless with Deann Groen Bayless (William Morrow & Company, 1987). Posted by Stephen Ceideburg
How To make Fish Fillets with Tomatoes Capers& Olives's Videos
The Secret to Perfectly Pan-fried Plaice: Brown Butter, Capers & Lemon
Pan Fried Plaice with Brown Butter is a staple dish on the Swedish west coast, where I originally come from. Plaice has an amazing taste and texture and just melts in your mouth. This recipe ads Capers, Lemon and Parsley which goes really well with this dish. Lemon brings a sour freshness that balances perfectly with the fattiness of the butter. Serve this up with some dill boiled potatoes and you will have a winner ????
0:00 Intro
0:44 Ingredients
1:31 Prepping the Plaice and the Lemon
6:59 Frying the Plaice
9:15 Plating
10:40 Tasting
11:55 Outro
Ingredients:
Plaice
Butter
Capers
Lemon
Parsley
Salt
Pepper
Flour
My name is Chris (Christian) Nilson, and I'm a Swede living in Switzerland. Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the ???? button and subscribe.
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#Görgött #Fried #Plaice #Capers #BrownButter #Lemon
Cod with Olives and Capers
Cod is a delicate and flakey fish and one of my favourites to eat. Growing up in an Italian household cod just has a special place in your heart and kitchen. There are so many ways to prepare cod and this is just one way. I love the olive and caper mixture with this recipe and they really compliment the cod adding a ton of flavour but not overpowering enough to take away from the cod. Hope you enjoy this fish dish, now say that ten times fast!
COD WITH CASTELVETRANO OLIVES AND CAPERS
Recipe by Mark Calaminici | Food Loves Company
Serves 2
Ingredients
2 cod fillets 1lb or 200g each fillet
2 tbsp. extra virgin olive oil
Salt, to taste
Freshly cracked pepper, to taste
4 tbsp. unsalted butter
1 small shallot, finely diced
3 cloves of garlic, whole and smashed
¼ cup of white wine or stock
20g or 2tbsp. capers, rinsed and chopped
100g or about 1 cup Castelvetrano olives, pitted and roughly chopped
Calabrian chili paste or chili flakes, to taste
Juice of half a lemon
Zest of half a lemon
8g or 2 tbsp. fresh parsley, finely chopped
Method
1. In a large frying pan over medium to high heat, heat 2 tbsp. extra virgin olive oil.
2. Blot cod with paper towel to dry it and season with salt and freshly cracked pepper on both sides. Add the cod and with a spatula press down on each fillet for a few seconds so help create a bottom sear and to help develop a crust. Cook for 3-4 minutes on the first side, cooking time depends on thickness of fish. Do not touch the flip until you are ready to flip. Flip the fish and add butter. Baste with the butter to finish cooking and then remove fish. You can place the fish in an oven on low heat to keep warm, or add the fish back to the pan when the sauce is finished to reheat.
3. In the same pan, add shallots, and garlic and sauté until tender. Deglaze with white wine and add capers, olives and cook until the wine has reduced and everything has softened. Just before the sauce is done add lemon juice, lemon zest and parlsey. Mix to combine everything and plate with some of the sauce on the plate, add fish on top and top with more mixture. Enjoy
Until next time, ciao!
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0:00 Intro
0:12 Prepping ingredients
1:49 Cooking process
4:47 Tasting and goodbye
#cod #baccala #fishrecipes
Preparing 'Branzino' Mediterranean seabass
At the Prado kitchen, Jose is filling our Branzino fillets with potato, tomato, and Taggiasca olive pesto. The fillets are tied with I'Itoi onion to hold their form and add flavor through the cooking process.
How to Grill a Whole Fish | Grill Branzino Recipe | Cooking with Payshintz
Grilled Branzino in the Oven Recipe:
Grilling a whole fish could be intimidating, but there is a key technique to make sure you can grill a perfect golden brown fish every time(Please like the video if you find out what that technique is :P).
If you are looking for a Keto recipe, this grilled Branzino fish recipe is for you. Branzino includes nutritions such as protein, vitamin D, and omega-3. One of my favorite dinner time low-calorie dishes!
???? Check out how to cook branzino in the oven:
0:00 Intro
0:30 How to make Gremolata Sauce
1:17 Marinate Branzino Fish
3:04 Cook it on the Grill
4:19 Final Taste
★ Ingredients
- Gremolata Sauce -
1 cup Parsely
1/4 cup Lemon
2 Garlic. Cloves
1/2 cup Olive Oil
Salt & Pepper
Chili Flakes
- Fish -
1 lb Branzino (or any white fish)
1tbsp Olive Oil
1 Lemon
Thyme
Rosemary
#payshintz #grillfish #seafood #bbqfish #recipe
★ Music Credits
Nothing On Me - Patrick Patrikios
Bensound - All That
Fish pizzaiola recipe italian style | Pesce Azzurro alla Pizzaiola Tombarello o Biso
Fish pizzaiola recipe Italian style. Tombarello or Biso fish with pizzaiola sauce: with tomatoes, capers and black olives. Neapolitan fish pizzaiola recipe.
Ingredients:
- a fish
- pelati tomatoes
- capers
- olives
- garlic
- olive oil
- origano
- parsley
- salt
#fishpizzaiola #fishrecipitalian #fishrecipe
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Super Delicious and Elegant Oven Baked Whole Branzino Fish
Whole Baked Bronzini
Growing up in Israel makes tons of unforgettable weeknight meals with fresh fish and veggies gathering the whole family around the table in minutes. Light meals with whole fish that don’t take much time to put together and yet the smell and taste are beyond rewarding and satisfying. This Bronzini Fish is so festive, light, moist, juicy and, flavorful. Each bite is a dream in your mouth. Best to serve it with creamy mashed potatoes, or the classic yummy French fries. Whichever way you choose, this fish is our go-to when we crave something easy and impressive.
Ingredients:
2 bronzini, cleaned and soaked in lemon water for 15 minutes
1 tomato, sliced thick
10 grape tomatoes, washed
1 red onion, cut in to 4-6 wedges
6 cloves garlic, peeled
Handful fresh: cilantro, parsley, dill
1 lemon, sliced
1 lemon, juiced
Salt and pepper to taste
½ tbsp dry rosemary
½ tbsp cumin powder
3 tbsp olive oil
Instructions:
Preheat oven to 450 F.
Using a wide pot or baking sheet, lay parchment paper. Place the fish on top and arrange all veggies around in a random order.
Insert 2 lemon slices inside the belly.
Sprinkle salt, pepper, rosemary, cumin, herbs, and drizzle the olive oil.
Bake uncovered for 20 minutes.
Optional- Broil for 1-2 minutes before removing from the oven, paying attention not to dry out the fish.
Remove from the oven and baste the fish with all the juices from the pan.
Enjoy while it's warm.
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