To dress up this dish and add color, try using several varieties of tiny tomatoes.
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Position a rack in the center of the oven and heat the oven to 450°F.
In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.
Season the fish with 3/4 tsp. salt and 1/4 tsp. pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12-inch (preferably nonstick) ovenproof skillet over medium-high heat until shimmering hot. Add the fish, evenly spaced, and cook without touching until it browns and releases easily from the pan (check by gently lifting one of the corners), about 3 minutes. Flip the fish, sprinkle the garlic around it, and cook until the garlic just starts to brown on some edges, about 30 seconds. Pour the tomato mixture around the fish and transfer the skillet to the oven. Roast until the fish is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 6 minutes.
Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.
I loved the fresh tomato sauce with this. However, I found the fish too simplistic. Maybe it was because my fish wasn't thick enough or fresh enough. Next time I will cover the fish in a panko based crust for more texture and contrast.
Soooooo good! Do not hesitate. As previously mentioned this was definitely restaurant quality and so fast and simple. I generally only eat fish when I'm in a restaurant where I know I can count on a nice preparation. Mostly I fear cooking fish, it always turns out very so-so. This recipe was a leap forward for me. I will definitely be creating this again... with confidence and wouldn't hesitate to serve it to guests. It's that good!
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