Baked White Fish with Artichoke Caponata

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White Fish with Artichoke Caponata is the perfect summer recipe. The white fish is made easily in the oven. The artichoke caponata is a one-pan vegetable condiment that comes together in just 30 minutes using pantry staples for an extra flavorful Mediterranean-inspired dinner recipe.

This baked white fish recipe is so easy to make when you need dinner in a pinch on a summer evening. It’s made simply in the oven with an artichoke caponata that’s made using canned artichoke hearts, sun-dried tomatoes, and green olives.

Caponata is originally from Sicily, Italy and made with eggplant cooked in olive oil with a sweet and sour sauce. Here I’m swapping the eggplant in the traditional recipe for canned artichoke hearts.

The artichoke caponata can be made in advance and is also delicious served with tofu or on top of a hearty vegetable like roasted cauliflower. I love to serve this recipe with lots of vegetable side dishes, like Lemon Garlic Broccoli, Chickpea and Cauliflower Quinoa Salad, and even on top of Quinoa Crust Pizza.

Baked White Fish with Artichoke Caponata Recipe Features:

• Pantry Staples Recipe: The best part about the artichoke caponata is that almost all of the ingredients can be found in your pantry. I love this condiment for that reason, plus it can be made in advance and only takes one pan.
• Great for any Protein: I’m using a thick white fish here, but this recipe is great for your protein of choice like tofu, chicken, steak, and even eggs.
• Oven Baked Fish: Make this recipe any time of the year using an outdoor grill or a grill pan indoors.
• Great for Beginners: Fish can be intimidating to cook, but this is a great fish recipe for beginners that looks very gourmet.
• White Fish: Use your favorite white fish for this recipe, I love using branzino or halibut.

Types of White Fish to Buy

When it comes to baking white fish, I like so many different varieties. Halibut and branzino are two favorites. Cod and sea bass are also delicious as well. Have the fish monger cut the fish into four fillets for you and remove the skin if you desire.

Artichoke Caponata Recipe Ingredients

• Shallots: provide a lighter and slightly sweeter flavor than just regular yellow onions.
• Canned Artichoke Hearts: are the base of this caponata and give it a rich almost buttery flavor.
• Cherry Tomatoes: add a burst of fresh summer flavor all year round and give the caponata it’s jammy-like texture.
• Garlic: rounds all the other vegetable flavors out.
• Castelvetrano Olives: great briny, savory flavor with a heartiness in texture that is almost meaty.
• Marinated Sun-dried Tomatoes: add a brightness of concentrated tomato flavor to the caponata.
• Capers: bring a nice punch of acidic flavor plus a bit of briny saltiness to the caponata.
• Dried Oregano: a great dried herb that is subtle and very savory. The dried oregano pairs so nicely with the sweetness of the cherry tomatoes.
• Red Chili Flakes: add these for a little bit of a kick of spice!
• Dry White Wine: this is optional, but adds an elevated flavor to the caponata. Use vegetable stock if you prefer not to use white wine.
• Lemon Zest and Juice: adds brightness to all of the flavors of the caponata.
• Basil: brings the freshness of summer immediately into this recipe.

Roasted White Fish Ingredients

• White Fish: I love using any delicious white fish for this recipe, like branzino or halibut. You could also use cod or sea bass as well.
• Lemon: I like to either squeeze lemon on the fish at the end of baking or you can thinly slice the lemon and place it under the filets for baking.
• Olive oil: Adds great flavor and keeps the fish from sticking.

How to Make Roasted Whitefish with Caponata

For the Sundried Tomato and Artichoke “Caponata”:

1. Heat the olive oil in a large sauce pan over medium heat. Add the shallots, artichoke hearts, cherry tomatoes, and garlic. Reduce the heat to medium low and allow to cook down for 10 to 12 minutes until the tomatoes burst and the shallots and artichoke hearts are lightly golden brown. Season with salt and pepper. 
2. Add the olives, sundried tomatoes, capers, oregano, and chili flakes and saute for 2 to 3 minutes until warmed through. 
3. Deglaze the pan with the white wine, scraping any browned bits up from the bottom of the pan.
4. Bring the wine to a simmer over medium low heat and allow to reduce until the caponata is jammy and the flavors have marinated, about 5 to 7 minutes. 
5. Season again with salt and pepper, stir in the lemon zest, juice, and basil. Keep warm until ready to serve with the fish. 
6. Store in an airtight container in the refrigerator for up to 1 week if you are making in advance.

For the Baked Fish: 

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
2. Thinly slice the lemons and place them onto the parchment paper.
3. Place the fish filets on top of the lemons, skin-side down, drizzle with olive oil and season with salt and pepper.
4. Bake thinner white fish filets for 10 to 15 minutes and thicker for 12 to 18 minutes until they are opaque and flake easily with a fork.
5. Serve the fish filets with the caponata.

FAQs

I can’t wait for you to make this recipe, please drop your feedback using a star or a comment! Tag me on recipe photos on Instagram, I would love to share them.

Try these other fish recipes:

• Teriyaki Salmon Bites
• Baked Sole in Spicy Tomato Sauce
• Sheet Pan Miso Cod