Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 4 cloves garlic, minced (approx. 12g)
  • 2 anchovy fillets, finely chopped (approx. 6g)
  • 1/2 teaspoon red pepper flakes (optional, for a kick!) (approx. 1g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1/2 cup Kalamata olives, pitted and halved (approx. 75g)
  • 1/4 cup capers, drained (approx. 38g)
  • 1 tablespoon tomato paste (approx. 15g)
  • 1 teaspoon dried oregano (approx. 2g)
  • 1/4 cup chopped fresh parsley, plus more for garnish (approx. 15g)
  • Salt and freshly ground black pepper, to taste
  • 4 (6 ounce) white fish fillets (such as cod, haddock, or halibut), about 1 inch thick (approx. 170g each)
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add garlic and anchovies. Cook until fragrant and the anchovies have dissolved, about 1 minute.
  2. Stir in red pepper flakes (if using), crushed tomatoes, olives, capers, tomato paste, and oregano. Season with salt and pepper.
  3. Bring the sauce to a simmer, then reduce heat and cover. Simmer for 15 minutes, stirring occasionally, allowing the flavours to meld.
  4. While the sauce simmers, pat the fish fillets dry and season with salt and pepper. Heat olive oil in a separate skillet over medium-high heat. Add the fish fillets and sear for 2-3 minutes per side, until golden brown and cooked through (internal temperature reaches 145°F/63°C). OR Gently nestle the fish fillets into the simmering sauce. Cover the skillet and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
  5. Stir parsley into the sauce. Spoon the sauce over the cooked fish fillets. Garnish with additional parsley. Serve immediately.