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“This recipe makes 2 servings, but is easy to scale up for more. Very quick for a weeknight, and a savory and different way to serve fish. Use firm white fish, such as halibut, cod, or mahi-mahi. if you don't have fresh tomatoes on hand, use an equal amount of canned diced tomatoes, drained. I sometimes substitute slivered almonds for the pine nuts.”
READY IN:
25mins
SERVES:
2
YIELD:
2 fillets
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, salt & pepper. Dredge the fish fillets and shake off excess flour; set aside.
  2. Heat dry sauté pan over medium heat. Toast pine nuts in dry pan, set aside to cool.
  3. Heat about 1 TB oil in pan. Saute fish on both sides until lightly browned. Remove to plate. <OR: if using thin frozen fish fillets such as flounder, prepare sauce first, then lay fish on top of sauce, cover, and simmer until done, about 5 minutes.>.
  4. In the same sauté pan, heat 2 TB oil over medium heat. Add the onion and celery, sauté until soft and pale, about 10 minutes.
  5. Add the tomatoes, simmer 3 minutes to thicken slightly.
  6. Add the olives, pine nuts, drained raisins, capers, garlic and wine, and bring to simmer.
  7. Add fish fillets on top of sauce, simmer for 8 to 10 minutes to complete cooking. Add a little water or wine if sauce gets too dry.
  8. Serve hot or at room temperature.
  9. If cooking for a larger group, sauté fish fillets and place into an oiled baking dish. Prepare sauce in sauté pan, pour over fish, and bake about 10 minutes at 400 degrees F, until done.

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