I’ve made this twice in the last week and will probably find it in regular rotation now. These are all things you can keep on hand and they go together with just minutes of prep. It’s amazing hot out of the oven and is actually wonderful reheated and eaten over baby spinach for a big salad at lunch the next day. Lean, full of protein, tons of flavor … perfect.
Baked Fish with Tomatoes, Capers, and Lemon
Adapted from Emeril Lagasse
1 tsp salt
1/2 tsp fresh ground pepper
2 Tbs olive oil, divided
4 (4-ounce) trout or tilapia filets
1 (14.5-ounce) can diced or stewed tomatoes, undrained
1/4 cup capers, drained
1/2 onion, sliced
3 cloves garlic, thinly sliced
2 Tbs lemon juice
Preheat the oven to 425 degrees. Season the fish filets on both sides with the salt and pepper and lay in a 9″x13″ dish. Pour the olive oil on the filets and turn to coat. Add the tomatoes, onion, capers, garlic, and lemon juice, and place in the oven. Cook the fish until the flesh is lightly golden and flaky, about 13-18 minutes, depending on how thick the fish is. Serve over quick sauteed chard or other hearty green.