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Fish Baked with Tomatoes, Capers and White Wine

Fish Baked with Tomatoes, Capers and White Wine

By Rose HattabaughNovember 15, 2022

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Rating

This simple fish bake delivers tons of flavor but requires minimal prep. You’ll need a good amount of capers—¼ to ½ cup—along with some caper brine, which brings saltiness and tang to balance the sweetness of the vegetables. The onion and tomatoes get a head start on baking; once they’re soft and jammy, the fish fillets, which have been briefly marinated, are placed on top. If your fillets are thicker or thinner than about 1 inch, adjust the baking time up or down to ensure the fish doesn’t wind up dry and overcooked. Serve with warm, crusty bread or a rice or orzo pilaf.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 2

    medium garlic cloves, minced

  • 2

    tablespoons caper brine, plus ¼ to ½ cup drained capers

  • 1

    teaspoon dried thyme

  • 4

    6-ounce cod OR sea bass fillets (each about 1 inch thick)

  • Kosher salt and ground black pepper

  • 1

    pint cherry or grape tomatoes OR 12 ounces ripe plum tomatoes, cored and cut in 1-inch chunks

  • 1

    medium red onion, halved and thinly sliced

  • ¼

    cup dry white wine

  • Optional garnish: Chopped fresh flat-leaf parsley OR dill

Step 1

Heat the oven to 400°F with a rack in the middle position. In a small bowl, whisk together the oil, garlic, caper brine and thyme. Season the fish on both sides with salt and pepper, then place skinned (or skin) side down in a pie plate or other wide, shallow dish. Spoon 2 tablespoons of the oil mixture onto the fillets, dividing it evenly; refrigerate until ready to use.

Step 2

In a 9-by-13-inch baking dish, toss together the remaining oil mixture, the capers, tomatoes, onion, wine and ½ teaspoon each salt and pepper. Bake, uncovered, until the onion has softened and the tomatoes have broken down and released their juices, 30 to 35 minutes; stir once about halfway through.

Step 3

Remove the baking dish from the oven and stir the vegetables. Place the fillets on top, spacing them evenly, and bake until the fish flakes easily, 8 to 10 minutes. Using a wide metal spatula, transfer the fish to a platter or individual plates, then spoon the tomato mixture on top.

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