To dress up this dish and add color, try using several varieties of tiny tomatoes.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was great-the only thing I had to buy to make it, was the halibut. And like so many fish dishes, takes almost no time to cook! I could eat this every week!
This was my very first time cooking fish (vegetarian for 9 years, slowly reintroducing fish) and it was a total success!!! I made a few alterations - no flour, didn’t put it in the oven (somehow didn’t realize it needed to go into the oven until it was already on the pan and the pan wasn’t oven safe!) and instead covered the pan for a minute or so to make sure it was fully cooked, used fresh parsley and dried oregano, and added kalamata olives. So yummy! The only thing I want to note is that because I didn’t use flour, it didn’t brown. I was waiting for it to brown and finally realized it probably wouldn’t - next time I will flip it a little sooner! So happy that my first attempt to cook fish was so successful! Very encouraging :) Thank you!
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!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?