Sunday, May 16, 2010

Fish gratin with tomatoes, capers and olives

I have a huge capers fan in the house -- Ernie -- so I always tend to bookmark capers recipes for later.
This is another one that Ernie made, so you know it was easy and quick. He adapted it to add many, many more capers than the recipe called for. So if you're not a huge capers fan, just reduce the amount.

adapted from "Food Network's Making it Easy"

5 Tbsp. olive oil
4 fillets of flounder, sole or tilapia (basically you just want a flaky white fish)
1/4 tsp. kosher salt
black pepper
4 to 5 canned plum tomatoes, drained
1 small onion, sliced
4 to 5 kalamata olives, pitted and chopped
a bunch of capers -- Ernie used the whole jar
1/2 c. flat leaf parsley, chopped
1/4 c. dried bread crumbs

Preheat oven to 400. Lightly brush baking dish with olive oil. Lay fish on the work surface, drizzle with a bit of olive oil, and season with salt and pepper. Fold the fillets in half and lay the pieces in the center of the dish.
Crush the tomatoes through your fingers into a small bowl. Stir in 3 Tbsp. olive oil, the onion, olives, capers, salt and apper. Stir in parsley and spoon mixture over the fish.
Toss the remaining 2 Tbsp. olive oil with the bread crumbs and scatter over the fish. Bake until the fish is cooked through and the crumbs get crispy and brown, about 25 minutes.

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