Ingredients
- 1 cup olive oil
- 1 jar (8 ounce) capers, drained
- 1/4 cup chopped fresh basil
- 5 shallots, chopped
- 2 pounds tomatoes, chopped (5 tomatoes)
- 2 lemons, whole (juiced)
- 4 ounces Spanish onion (chopped, 1/2 onion)
- Salt and freshly ground black pepper
- 1 1/2 to 2 pounds fish (fillets of your choice, 8 fillets of mild fleshed fish such as cod, tilapia, haddock, etc.)
How to Make
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Step 1: Add the olive oil, capers, basil, shallots, tomatoes, lemon juice, onions, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a medium bowl and stir to thoroughly combine. Refrigerate until ready to use, at least 1 hour and up to overnight.
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Step 2: Position an oven rack at least 4 inches but no more than 6 inches from the broiler and preheat the broiler.
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Step 3: Place the fish fillets on a baking sheet and season with salt and pepper. Place under the broiler and cook until done on one side; watch carefully, as it may only take a couple minutes depending on the thickness of your fillets and the proximity to the broiler. Remove from the broiler and turn each fillet over.
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Step 4: Top each fillet with about 1/2 cup of the sauce. Return to the broiler and cook until the fish is done on the other side and fully cooked through in the middle.
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Step 5: If you are unsure about doneness, cut into the center of the fillets; the fish should be opaque (you can cover up the cut with the sauce).
We hope you enjoy this recipe!
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