Start to finish: 50 minutes / Servings: 4
This simple fish bake delivers tons of flavor but requires minimal prep. You’ll need a good amount of capers—¼ to ½ cup—along with some caper brine, which brings saltiness and tang to balance the sweetness of the vegetables. The onion and tomatoes get a head start on baking; once they’re soft and jammy, the fish fillets, which have been briefly marinated, are placed on top. If your fillets are thicker or thinner than about 1 inch, adjust the baking time up or down to ensure the fish doesn’t wind up dry and overcooked. Serve with warm, crusty bread or a rice or orzo pilaf.
¼ cup extra-virgin olive oil
2 medium garlic cloves, minced
2 tablespoons caper brine, plus ¼ to ½ cup drained capers
1 teaspoon dried thyme
Four 6-ounce cod OR sea bass fillets (each about 1 inch thick)
Kosher salt and ground black pepper
1 pint cherry or grape tomatoes OR 12 ounces ripe plum tomatoes, cored and cut in 1-inch chunks
1 medium red onion, halved and thinly sliced
¼ cup dry white wine
Heat the oven to 400°F with a rack in the middle position. In a small bowl, whisk together the oil, garlic, caper brine and thyme. Season the fish on both sides with salt and pepper, then place skinned (or skin) side down in a pie plate or other wide, shallow dish. Spoon 2 tablespoons of the oil mixture onto the fillets, dividing it evenly; refrigerate until ready to use.
In a 9-by-13-inch baking dish, toss together the remaining oil mixture, the capers, tomatoes, onion, wine and ½ teaspoon each salt and pepper. Bake, uncovered, until the onion has softened and the tomatoes have broken down and released their juices, 30 to 35 minutes; stir once about halfway through.
Remove the baking dish from the oven and stir the vegetables. Place the fillets on top, spacing them evenly, and bake until the fish flakes easily, 8 to 10 minutes. Using a wide metal spatula, transfer the fish to a platter or individual plates, then spoon the tomato mixture on top.
Optional garnish: Chopped fresh flat-leaf parsley OR dill