Serious Eats: Recipes

Dinner Tonight: Whitefish Baked with Tomatoes, Olives, and Capers

We couldn't decide what to do for dinner. I valiantly searched for a perfect recipe to use some gorgeous whitefish fillets from Lake Superior, while my wife politely suggested we find a practical recipe to use up the tomatoes from a pile that was beginning to take over the whole kitchen counter.

Luckily, Jamie Oliver came up with a compromise. The tomatoes are cooked down to a simple sauce and the fillets are placed on top along with a sprinkling of capers, olives, and basil. The sauce helps delicately flavor each bite of fish without totally covering it up, letting the tender fillets still be the main focal point of the dish.

As anyone who has followed an Oliver recipe before knows, directions are free-form and amounts are purposely vague. Olive oil is dished out in "glugs." Red wine is added in "tiny swigs." What is written below is exactly what I used for two portions, but you could easily add additional vinegar if you need more tang or another chile if you need more heat.

Jamie Oliver is probably right about the intentionally inexact directions: during this time of year, this stress-free dinner will pretty much come out well no matter what you do.

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