Baked Lingcod with Tomato Caper Sauce
This baked lingcod is cooked until tender and served with a tomato caper sauce. Prepare the sauce ahead of time for a quick and easy dinner!
Servings: 2 people
Tomato Caper Sauce:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, finely diced
- 1 tablespoon capers or use diced Kalamata olives
- 14 ounce can diced tomatoes or 1 lb fresh tomatoes, cored + diced
- ½ teaspoon fresh thyme, removed from stems ¼ tsp dried thyme
- 1 tablespoon olive oil, divided
- 8 ounces lingcod (2 fillets) Or swap halibut, cod, or another dense white fish
- ⅛ teaspoon sea salt
- ¼ lemon (4 thin slices)
Tomato Caper Sauce:
Add oil to a heavy saucepan over medium heat. Add diced onions and cook 3-5 minutes, or until the onions are tender.Add garlic and capers. Cook 1-2 more minutes, or until garlic is fragrant. Add tomatoes, salt, and thyme. Lower heat to medium-low, and simmer for about 10 minutes or until the sauce is thickened. (If your tomatoes are especially juicy, they may take a few minutes longer to cook.)Cover sauce to keep warm.Optionally, prepare the sauce up to 3-4 days ahead of time, and rewarm before serving.
Preheat oven to 450°F.Brush an oven-safe pan with half the oil. Alternatively, use a baking sheet or casserole dish.Set the lingcod in the pan. Drizzle remaining oil over fish and sprinkle with salt. Cover the lingcod in lemon slices. Cover pan with foil, and bake 8 minutes per 1" thickness. The fish is done when tender and easily pierced by a fork.Note that thinner fillets of fish will cook more quickly, so take care to note the thickness of the fillets. Serve the lingcod right away along with the tomato caper sauce.Any extra sauce can be used to top side dishes (such as rice, pasta, or cauliflower rice).
Calories: 286kcal | Carbohydrates: 16g | Protein: 23g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 618mg | Potassium: 968mg | Fiber: 3g | Sugar: 7g | Vitamin A: 232IU | Vitamin C: 31mg | Calcium: 95mg | Iron: 2mg