• Cristina

White Fish in Tomato and Caper Sauce

I´m off to Romania in less than 24h and you know what that means. Sarmale, soups, starters, cakes and pretty much anything garlic. While I am preparing myself mentally and emotionally for putting on a few more pounds during this week trip, I got to thinking about my current diet. See, one of the best things that happened to me since I moved to Portugal is that I´ve been reducing a lot of the meat I used to eat, switching it for fish and sea food. Mind you, that hasn´t made me any fitter, if anything I´ve gained weight due to all the Portuguese delicious dishes. I do feel, however, that my meals are lighter, without having lost an ounce of flavour. And while the Portuguese are experts at cooking fish, I got this recipe from a Romanian site. I hope you enjoy this white fish in the oven with tomato and caper sauce as much as we did. It´s been the last meal we´ve had today before embarking on a journey of gravy and mamaliga.



Ingredients

(serves two)


2 boneless fish fillets (around 150g - 200g each)

20g capers (I used 30g because I really love the taste)

half a lemon

an onion

four cloves of garlic

4 small sweet potatoes

a jar of tomato sauce or a can of canned tomatoes




Instructions


1. Chop the onion and garlic and fry in a bit of olive oil for 3-4 minutes. Add the capers and the tomato sauce and let fry for another 4 minutes for the aromas to blend. In the meantime, preheat your oven to 180 degrees.


2. Transfer the mixture into an oven dish and place the fish fillets on top of it, using salt and pepper to season. Cut the lemon into slices and cover the fish in lemon slices before covering the dish with aluminium foil.


3. Move your dish to the oven and let cook for 20 minutes before removing the aluminium foil and letting it cook for another 15 minutes. Use this time to boil some sweet potatoes as a side dish.




4. Serve and enjoy!


Bon appétit,

C.


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