2 tbsp olive oil
2 medium roma tomato, diced
2 cloves garlic
1 Tbsp capers
1 lemon
salt & pepper
Heat 1 Tbsp of olive oil in a frying pan over medium heat. Add in diced tomatoes, capers, and squeeze the juice of a quarter of a lemon over the top. Cook for about 5 minutes until tomatoes become soft and form a chunky sauce. Set aside.
Add remaining olive oil to pan and increase to medium high heat. Slice remaining lemon very thin. Season fish with salt and pepper and add to pan. (the idea is to have the pan sear the fish so it will have a crispy crust to it) Apply lemon to tops of fish and cover. Cook 5 minutes, or until fish is opaque and flaky. Remove lemon slices and top with tomato and caper sauce before serving.
Nutrition Information: Serving Size: 6oz of fish. Calories: 376, Fat 16.9g (saturated fat 1.9g) Cholesterol 81mg, Carbohydrates 8.3g, Fiber 1.6g
This printable recipe from StartingtoSimmer.blogspot.com
