Fish Fillets with Tomatoes and Capers

Pesce in Umido ai Capperi

Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

We are fortunate to have a friend who is an avid fisherman. When he catches more than he can use, we are sometimes the lucky recipients of some wonderfully fresh fish. I usually either grill it or prepare it in a pan with fresh tomatoes and capers. I have used this recipe for a variety of snapper (red snapper, yellow snapper, mangrove snapper) and grouper. Any very fresh, mild-flavored fish works well.

Total time: 30 minutes


  • 2 pounds ripe tomatoes
  • 1 medium clove garlic
  • 3 tablespoons extra virgin olive oil
  • Salt
  • 2 tablespoons capers
  • 2 pounds fish fillets
  • Freshly ground black pepper


Peel the tomatoes and coarsely chop.

Peel and thinly slice the garlic. Put the garlic and olive oil in a skillet large enough to accommodate the fish in a single layer. Place over medium-high heat. As soon as the garlic begins to sizzle, add the tomatoes; season lightly with salt, and cook until all the liquid the tomatoes release is evaporated, about 10 minutes.

Add the capers and put in the fish fillets. Season the fish with salt and pepper, lower the heat to medium-low, and cover the pan. After about 5 minutes, turn over the fillets and cook, covered, until the fish flakes easily when prodded with a fork, about 5 minutes more. If the fish is done but the sauce is too watery, transfer the fish to a warm platter, raise the heat under the pan, and cook the sauce until it thickens. Put the fish back in the pan, turn it in the sauce, and serve.