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Fish baked with tomato juice and capers

Name: Fish baked with tomato juice and capers
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 750 g White-fleshed fish fillets, boneless, use snapper, terakihi, bluenose or cod (Main); 5 Large ripe tomatoes, thickly sliced; 3 cloves Garlic, crushed; 4 Tbsp Fresh oregano, chopped; 3 cups Tomato juice; 1 Lemon, freshly juiced; ¼ cup Capers, rinsed and dried on paper towels

25 min

for 6 people

Carolyn Robertson

Julie Le Clerc

Cook, author, food stylist and presenter.

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750 g	White-fleshed fish fillets, boneless, use snapper, terakihi, bluenose or cod (Main)
5	Large ripe tomatoes, thickly sliced
3 cloves	Garlic, crushed
4 Tbsp	Fresh oregano, chopped
3 cups	Tomato juice
1	Lemon, freshly juiced
¼ cup	Capers, rinsed and dried on paper towels

Preheat oven to 200C. Alternate layers of fish fillets and tomato slices in a deep-sided baking dish (like a lasagne dish).
Season well with salt and pepper and a sprinkling of crushed garlic and chopped oregano and finishing with a layer of fish on top.
Squeeze lemon juice over the top then pour over enough tomato juice to completely cover layered ingredients.
Sprinkle capers and any remaining oregano over the surface.
Bake for 25 minutes and serve immediately.