Go Back

Baked White Fish with Artichoke Caponata

This baked white fish with artichoke caponata is the perfect easy summer dinner. Bake the fish while making the caponata in one pan using pantry ingredients. This is an easy weeknight meal recipe inspired by the Mediterranean.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Condiment, Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 499 kcal

Ingredients
  

Artichoke and Sundried Tomato Caponata:

  • 1 tablespoon extra virgin olive oil
  • 2 shallots thinly sliced
  • 1 (15-ounce) can artichoke hearts in water drained and halved
  • 1 pint cherry tomatoes halved
  • 3 cloves garlic minced
  • 1/2 cup pitted Castelvetrano olives halved
  • 1/4 cup marinated sun-dried tomatoes finely chopped
  • 2 tablespoons capers drained
  • 2 teaspoons dried oregano
  • Pinch red chili flakes optional
  • 1/2 cup dry white wine or vegetable stock
  • 1 lemon zested and juiced
  • 1/2 cup basil torn

Baked Fish:

  • 1 1/4 pounds white fish skin-on, cut into 4 filets, such as halibut
  • 2 lemons sliced or juiced
  • 2 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper to taste

Instructions
 

For the Artichoke and Sun-dried Tomato Caponata:

  • In a large saute pan heat the olive oil over medium heat. Add the shallots, artichoke hearts, cherry tomatoes, and garlic. Allow to cook down for 15 to 20 minutes until the tomatoes burst and the shallots and artichoke hearts are lightly golden brown. Season with salt and pepper. 
  • Add the olives, sundried tomatoes, capers, oregano and chili flakes and saute 2 to 3 minutes until warmed through. 
  • Deglaze the pan with the white wine, scraping any browned bits up from the bottom of the pan.
  • Bring the wine to a simmer and allow to reduce until the caponata is jammy and flavors have marinated, about 5 to 7 minutes. 
  • Season again with salt and pepper, stir in lemon zest, juice and basil. Keep warm until ready to serve with the fish. 

For the Baked Fish:

  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  • Thinly slice the lemons and place down on the parchment paper. Place the fish filets on top of the lemons, drizzle with olive oil and season with salt and pepper.
  • Bake the fish filets for 10 to 15 minutes for thinner filets and 12 to 18 minutes for thicker fish filets, until the fish is opaque and flakes easily with a fork.
  • Serve the fish filets with the caponata on top.

Notes

  • The caponata can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.