Fish Fillets Braised with Tomatoes, Capers, Olives and Herbs

  • Active Time 25m
  • Total Time 1h 20m

Serves 6

Recipe courtesy of Rick Bayless; Topolobampo and Frontera Grill
Chicago, Illinois


  • Six 5 to 6-ounce boneless skinless fish fillets (snapper, grouper or other meaty firm fish such as striped bass, black bass or pompano)
  • Juice of 2 limes
  • 1/2 teaspoon salt
  • 1/4 cup olive oil, preferably extra virgin
  • 1 medium white onion, thinly sliced
  • 4 large garlic cloves, peeled and finely chopped
  • 3 pounds (6-medium-large round) ripe tomatoes, peeled, (if you wish) cored and chopped into 1/2-inch pieces (about 7 cups)
  • 3 or 4 bay leaves
  • 1 1/2 teaspoons dried oregano, preferably Mexican
  • 3 tablespoons roughly chopped flatleaf parsley leaves, plus a few sprigs for garnish
  • 1 cup pitted, roughly sliced green olives, preferably Manzanillo olives
  • 1/4 capers, drained and rinsed
  • 3 pickled jalapeno chiles, stemmed, seeded and thinly sliced


MARINATING THE FISH. Put the fish fillets into a large baking dish. Drizzle with the lime juice and sprinkle liberally with salt, about 1/2 teaspoon. Cover and refrigerate for up to an hour.

PREPARING THE SAUCE. In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela) heat the oil over medium. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook 1 minute more, stirring several times. Raise the heat to medium-high and add the tomatoes, bay leaves, oregano, parsley, half of the olives, half of the capers and half of the chiles. Simmer briskly, stirring frequently, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1 cup of water and simmer for 15 minutes. Taste and season with salt, usually about 1 teaspoon.

BAKING THE FISH. Heat your oven to 350 degrees F. Lightly oil a 13x9-inch baking pan. Remove the fish from the lime marinade and lay the fillets in a single layer in the pan. Cover the fish with about 5 cups of the steaming tomato sauce (reserve the rest for another use). Bake in the center of the oven until the flesh flakes under firm, butgentle pressure, about 10 minutes.

Using a sturdy metal spatula carefully transfer each fish fillet to a dinner plate, spoon on more sauce from the pan. Sprinkle with the remaining olives, capers and chiles and decorate with sprigs of parsley.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4430

nutrition information per serving

322 calories; 14g total fat; 52mg cholesterol; 531mg sodium; 17g carbohydrates; 3g fiber; 31g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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