Dinner Tonight: Whitefish Baked with Tomatoes Olives and Capers Recipe
Ingredients
- 2 garlic cloves, thinly sliced
- 1 small bunch fresh basil, leaves and stems separated
- 1 tablespoon olive oil
- 1 fresh red chile, stemmed, and slit open
- 1 pound fresh tomatoes, skinned, stemmed, and chopped (or one 14-ounce can whole tomatoes)
- Salt and black pepper
- 1 teaspoon red wine vinegar
- two 5-ounce whitefish fillets, skin and any bones removed
- 1/4 cup black olives, squashed with a knife and pits removed
- 1/2 tablespoon capers, drained
Instructions
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