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Fish in Tomato-Caper Butter
Recipes
Fish in Tomato-Caper Butter
4 servings
25 minutes total

Ingredients

  • 1 lemon, for juice
  • 1 teaspoon fresh oregano, coarsely chopped
  • Cooking spray
  • 4 frozen fish fillets, 1 ½ lb (such as salmon, snapper, or halibut)
  • 8 oz angel hair pasta
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ½ cup red wine vinegar
  • 2 tablespoons capers
  • 4 oz package sun-dried tomato butter, divided

Prep

    • Bring water to a boil for pasta.
    • Squeeze lemon for juice (2 tablespoons). Chop oregano.

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Coat both sides of fish with spray, then place fish in pan; cook 4 minutes (without turning).
    2. Cook pasta following package instructions. Drain and to return pan; cover to keep warm.
    3. Turn fish and cover; cook 4 more minutes and until fish is 145°F (or opaque and separates easily). Remove fish from pan; season with salt and pepper, then cover to keep warm.
    4. Reduce heat on same sauté pan to medium. Place vinegar, capers, lemon juice, and oregano in pan; cook and stir 1–2 minutes or until liquid has reduced by about one-half. Remove pan from heat; whisk in one-half of the tomato butter until blended.
    5. Stir remaining half of tomato butter into pasta. Serve sauce over fish.

Amount per ¼ recipe serving: Calories 660, Total Fat 32g, Sat Fat 11g, Trans Fat 0g, Chol 125mg, Sodium 550mg, Total Carb 47g, Fiber 5g, Sugars 1g, Protein 42g, Calc 8%, Vitamin A 15%, Vitamin C 20%, Iron 20%