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Publix Simple Meals

Fish in Tomato-Caper Butter with Zucchini Sauté

Fish in Tomato-Caper Butter with Zucchini Sauté
Total Time:
25 minutes

Cooking Sequence

  • Prepare fish recipe through step 3 (10 minutes)
  • Prepare zucchini, complete fish; serve (15 minutes)

Fish in Tomato-Caper Butter


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


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


  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.

Zucchini Sauté


4 plum tomatoes, coarsely chopped
1/2 teaspoon fresh oregano, coarsely chopped
3 medium zucchini, sliced
2 tablespoons canola oil
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper (optional)


  • Chop tomatoes (1 cup) and oregano.
  • Slice zucchini into 1/4-inch thick rounds (about 6 cups).


  1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add zucchini; cook and stir 2–3 minutes or until tender. Season with salt and pepper flakes.
  2. Add tomatoes and oregano; cook 1–2 more minutes or until tomatoes soften. Serve.

Aprons Advice

  • Complete your meal with a fresh salad blend, crusty baguette, and Key lime pie for dessert.
  • The fish recipe was created for preparing frozen fish; no thawing needed.

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Fish in Tomato-Caper Butter

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Zucchini Sauté

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Fish in Tomato-Caper Butter

CALORIES (per 1/4 recipe) 660kcal; FAT 32.00g; SAT FAT 11.00g; TRANS FAT 0.00g; CHOL 125mg; SODIUM 550mg; CARB 47g; FIBER 5.00g; SUGARS 1g; PROTEIN 42g; CALC 8%; VIT A 15%; VIT C 20%; IRON 20%

Zucchini Sauté

CALORIES (per 1/4 recipe) 110kcal; FAT 8.00g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 80mg; CARB 10g; FIBER 3.00g; SUGARS 6g; PROTEIN 4g; CALC 6%; VIT A 70%; VIT C 70%; IRON 6%

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