Skillet fish fillet with tomatoes, white wine and capers from Skinnytaste by Gina Homolka

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Notes about this recipe

  • mharriman on May 14, 2020

    Surprisingly flavorful. The motivation was leftover Marcella Hazan tomato sauce. I used 2 six ounce halibut fillets and increased the sauce to 3/4 cup for two people. That was a good amount, with the white wine and lemon juice, to sauté the fish in. There was enough to cover the fillets and spread around them after they were cooked. The lemon juice and wine temper the tomato sauce so it doesn’t overpower the fish. I served the fish dish over a bed of farro with a green lettuce and cucumber salad and sauvignon blanc wine. Side note: The photo shows four fillets swimming in sauce, which isn’t possible given the recipe’s measurements.

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