Baked Fish in Tomato-Caper Sauce

This is a great recipe that even people who aren’t fish lovers enjoy. It’s also one of my favorite dishes for dinner parties because the sauce is easy to prep in advance, so all that’s left to do is bake the fish when guests arrive.

This dish is always a winner at my house and with Smart Life clients. What I love about it is that I can pre-make the tomato sauce a day or two ahead and bake it with fish right before serving.  I can also use the sauce to bake fish or shrimp for different meals.
Give this Mediterranean flavored dish a try and elevate your fish dinner to a new level of YUM!

3 tablespoons extra virgin olive oil
2 large yellow onions, chopped
3 cloves garlic, chopped
2 teaspoons fresh oregano
2 tablespoons capers, drained
2 cups canned crushed tomatoes
2 cups fresh tomatoes (with seeds and juices), chopped
1 to 2 zucchinis, chopped
2 teaspoons freshly squeezed lemon juice
1 teaspoon Himalayan or sea salt
Freshly ground black pepper to taste
1 ½ pounds fresh white fish like cod or sole

Preheat oven to 350 degrees.

Heat olive oil over medium heat in a sauté pan. Add onion and sauté until soft, 5 to 7 minutes. Add garlic and sauté until lightly colored, about 1 minute. Stir in oregano, capers and zucchini.

Add crushed tomatoes, fresh tomatoes, lemon juice, salt and pepper. Lower heat to a simmer and cook for 15 minutes. Spread one quarter of tomato sauce on the bottom of a large baking dish.

Arrange fish in a single layer on top of sauce. Bake in over for 15 to 20 minutes, or until fish is just done and opaque. Garnish with lemon and fresh herbs and serve.