Mediterranean Baked Sablefish with Tomatoes, Olives & Capers
Sablefish baked in a tomato-olive sauce
This oven dish uses tomatoes, olives and capers around individual fish portions. Prepare the sauce first so the onion can soften without keeping the fish in the oven too long.
Ingredients for four servings
- Four sablefish fillets, about 6 oz each
- One 14 oz can diced tomatoes with juices
- ¼ cup pitted Kalamata olives, halved
- ¼ cup thinly sliced red onion
- 2 tbsp olive oil
- 1 tbsp capers, drained
- 2 thyme sprigs; black pepper and salt to taste
Method
- Heat the oven to 375°F. In an oven-safe skillet, soften the onion in olive oil over medium heat. Add tomatoes, olives, capers and thyme; simmer for about 5 minutes.
- Pat the fish dry and check for bones. Nestle it into the warm sauce, skin-side down if skin is present. Spoon a little sauce around the portions.
- Transfer to the oven. Start checking after about 12 minutes and continue until each portion reaches 145°F. Remove thinner pieces as they finish.
- Remove thyme stems, taste the sauce before adding salt and serve with bread or couscous.
Couscous side
Cook 1 cup dry pearl couscous according to its package. Toss with ¼ cup chopped sun-dried tomatoes, ¼ cup feta, 2 tbsp toasted pine nuts, 1 tbsp lemon juice, 1 tbsp olive oil and herbs. Serve alongside the fish.
For outdoor cooking, use our lemon-herb sablefish grilling guide. For a broth-based dinner with potatoes, try sablefish stew.
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Use sablefish fillets; browse Sablefish and Fish. FDA seafood guidance recommends cooking fish to 145°F in the thickest part. Follow package thawing instructions and keep raw fish separate from ready-to-eat food. Cooking times are estimates.
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