Fish Steaks with olives and capers Recipe

Name: Fish Steaks with olives and capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 white fish steaks, about 5 oz each (we like cod or halibut); ⅔ cup fish stock or ⅔ cup white wine (or a mixture of both for poaching); 1 bay leaf; 6 black peppercorns; 1 teaspoon fine fresh lemon rind; 1 (14 ounce) can diced tomatoes; 1 -2 clove garlic, smashed; 1 tablespoon anise-flavored liqueur (optional); 1 tablespoon drained capers; 12 -16 stone free black olives; salt and pepper; parsley, chopped.

Servings: persons

4 white fish steaks, about 5 oz each (we like cod or halibut)
⅔ cup fish stock or ⅔ cup white wine (or a mixture of both for poaching)
1 bay leaf
6 black peppercorns
1 teaspoon fine fresh lemon rind
1 (14 ounce) can diced tomatoes
1 -2 clove garlic, smashed
1 tablespoon anise-flavored liqueur (optional)
1 tablespoon drained capers
12 -16 stone free black olives
salt and pepper
parsley, chopped.

1
Tomato sauce: Place the diced tomatoes, garlic, liqueur, capers and olives in a saucepan.
2
Season to taste with salt and pepper and cook over low heat for about 15 minutes, stirring occasionally.
3
The fish: Place the fish in a fry pan, pour over the stock and/or wine and add the bay leaf, peppercorns and lemon rind.
4
Cover and simmer for 10 minutes or until fish flakes easily.
5
Using a slotted spoon, transfer the fish into a heated dish.
6
Strain the stock into the tomato sauce and boil to reduce slightly.
7
Season the sauce, pour it over the fish and serve immediately, sprinkled with chopped parsley.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 white fish steaks, about 5 oz each (we like cod or halibut), ⅔ cup fish stock or ⅔ cup white wine (or a mixture of both for poaching), 1 bay leaf, 6 black peppercorns, and more.

Yes, Fish Steaks with olives and capers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Steaks with olives and capers

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