Go-To recipes must check all the following boxes: 1) delicious, 2) minimal ingredients, and 3) easy to prepare. Ideally once a recipe has made it to “go-to” status, I likely need the briefest glance, or no glance at all, to recreate magic. There are two go-to fish dishes I recommend everyone try. The first is Cod en Pappiote and the second is this recipe adapted from the cookbook, French Women Don’t Get Fat Cookbook, by Mireille Guiliano. I reference Mireille’s books on a weekly basis for inspiration. They are filled with beautifully simple and healthy go-to recipes.
Foodie note: Try the preparation with cod or halibut, I find I prefer cod for its delicate texture and tendency to take on flavor accessories. Serve with Arborio Rice, Leek and White Wine for a beautiful go-to meal ready in 40 minutes.
¼ cup olive oil + a drizzle for garnish
2 (14.5 oz.) cans of stewed, whole or diced tomatoes
2 tablespoons capers in vinegar, drained (if you don’t have capers, substitute Kalamata olives)
4 (6oz) filets of white fish (cod, monkfish, or halibut)
4 tablespoons fresh basil, cut into thin strips, chiffonade style
- Preheat oven to 400*F.
- Heat ¼ cup olive oil in a medium saucepan over medium heat and add the tomatoes and capers. Season with salt/pepper and simmer for 5 minutes. If using whole tomatoes, mash them slightly against the side of the pot with the back of a wooden spoon.
- Place half of the tomato mixture in an 8×8 baking dish, add fish and cover with the remaining tomato sauce. Bake until the fish is cooked through, 15-20 minutes.
- To serve, spoon rice into individual bowls, add a filet of fish with sauce. Garnish with basil and a drizzle of good olive oil.