Baked white fish in tomato sauce and capers

Many kinds of white fish work in this recipe, cod, sea bass, red fish, or monkfish. The Italian tomato sauce, white wine, capers, shallot, garlic, and dried herbs give a rich Mediterranean taste to fish.

2 servings

2 nice pieces of boneless white fish

Olive oil

1 shallot, chopped

1 clove garlic, minced

50 ml white wine

1 tsp. dried Provençal herbs

400 ml Italian tomato sauce

2 tsp. capers

Freshly ground black pepper

4 tbsp. dried bread crumbs

Preheat the oven to 200°C.

Warm 1 tbsp. olive oil over medium heat in a frying pan and gently sauté the shallot and garlic for about 5 minutes. Add the white wine and dried herbs and continue cooking until the wine is somewhat reduced. Pour in the tomato sauce and add the capers and black pepper. Mix and let cook for a few minutes.

Spread some olive oil in an oven- proof dish large enough to hold the fish in one layer. Place the fish in it and pour the tomato sauce around the fish, partly covering it. Sprinkle the bread crumbs on top and drizzle with some olive oil.

Bake for 20 minutes until the fish is cooked and the top is nicely browned. Serve with new potatoes, wilted spinach and lemon wedges.