Red fish with tomatoes & capers in a lemon garlic & rosemary sauce served with roasted multicolored potatoes
This is a very easy dish to put together & you can definitely use other types of fish (snapper, cod, catfish, halibut, haddock, etc.).
Red fish @got_seafood_atlanta , herbs @alo_farms, tomatoes & garlic all came from vendors at the local farmers’ market @peachtreecitymarket
Recipe:
Ingredients: fish filet, tomatoes , capers, 1 lemon , garlic (6+ cloves if you are like me & ❤️ garlic ), onion , fresh rosemary , olive oil, golden & purple potatoes , olive oil, 1 tsp of mustard, butter , salt & black pepper.
The potatoes will take the longest to cook (approx. 35 minutes), so preheat the oven first to 425. Clean the potatoes & cut them into 1/2-1/4” cubes. Chop & slice the garlic (chop for the fish 3-4 cloves & slice for the potatoes 3 cloves), chop the onion, prepare the rosemary (whole sprigs for the fish, just the leaves roughly chopped for the potatoes). Toss the potatoes with olive oil, salt & pepper + sliced garlic & rosemary and throw into oven. When potatoes are done, gently toss them with a little butter (optional).
Rinse the fish & pat dry. Fish sauce/marinade: olive oil + 1 tps mustard (I used a honey Dijon) + 4 cloves garlic + juice of 3/4 of a lemon + salt & pepper. Pour over the fish and let sit to marinate while you prepare the other ingredients.
Cut the tomatoes into slices, remove the seeds & chop the flesh into small cubes (as if you were making salsa). Drizzle more of the marinade on the fish, add the tomatoes, chopped onions & capers. Top the fish with rosemary sprigs & lemon slices.
Cook in the oven at 425 for approx. 11-14 minutes (depending on the thickness of your filet). Keep a close eye on the fish, you don’t want to overcook it. Fish will be done when internal temp reaches 137-140. Take out & let rest for 5 minutes (fish will continue cooking while resting which is why you want to take it out close to 137).
Squeeze a little more lemon over the fish, sprinkle with the rosemary leaves from the sprig & serve with the roasted potatoes.
Enjoy!
#inthekitchenwithnora
