Jessica Holmes’ Recipe for Fish With Tomatoes, Olives and Capers

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
It’s the age old question: what to make for dinner? Jessica Holmes struggles with that question nightly as she tries to figure out what she can whip up in 30 minutes less. Usually, she looks through her fridge to see what she has and goes from there. That’s how she came up with this recipe for fish with tomatoes, olives and capers. This is a web exclusive segment for KTLA’s California Cooking: Episode 18. Ingredients:
  • Rock Fish or any white fish
  • Onion
  • Red Bell Pepper
  • Cherry Tomatoes
  • Capers
  • Kalamata Olives
  • Anchovy Paste (optional)
  • Garlic
  • Honey
  • Red Wine Vinegar
  • Olive Oil
  • Garlic Powder
  • Salt
  • Pepper
Flour 1. Instructions:Season flour with garlic powder, salt and pepper 2. Lightly dredge the filets of fish 3. In a large non-stick skillet, heat 2 tbsp of olive oil over medium heat 4. Cook fish until opaque in center about 4-5 mins on each side 5. Remove Fish 6. Turn heat down to medium low heat 7. Add ½ onion and 1/2 red pepper sliced into thin strips and saute until soft 8. Add 10-15 Cherry Tomatoes 9. Cook down until tomatoes burst and turn into more of a sauce 10. Add 1 chopped clove of garlic 11. 1 tbsp capers drained 12. Handful of pitted halved kalamata olives 13. 1 teaspoon of anchovy paste (optional) 14. Drizzle of honey 15. 2 tbsp red wine vinegar 16. 1 tbsp butter 17. Spoon sauce over fish and serve with a squeeze of lemon

Most Popular

Latest News

More News

KTLA on Instagram


KTLA on Facebook

KTLA on Twitter