MEMORIES OF MALTA ~ Fish in Tomato Caper Sauce

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a budget-friendly alternative.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: diced tomatoes

Canned tomatoes are convenient and often cheaper than fresh.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives provide a similar briny flavor, while pickles are a cost-effective swap.

Prepare the asparagus by bending and cutting where it snaps.

Drizzle olive oil in a grill pan and grill asparagus until blistered, about 2 minutes.

Add lemon rind and lemon juice to the asparagus and season with black pepper and sea salt.

In a pot, break up the stewing tomatoes and add onion powder, garlic powder, sea salt, and black pepper.

Bring the tomato mixture to a boil before adding herbs and fish.

Add capers and fennel seed to the sauce and let it simmer.

Season the fish with sea salt and black pepper before adding it to the sauce.

Cover and simmer the fish in the sauce until cooked through, about 8-10 minutes.

Add fresh tarragon to the sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens