Mediterranean White Fish
This recipe was inspired by the “Pizza Oven Fish” at the Ivy by the Shore in Santa Monica, Ca. The blazing temperature of the pizza oven roasts the fish in a flash and locks in the delicious Mediterranean flavors. I loved that dish so much I wouldn’t order anything else. It was a clean fish dish that satiated my cravings for something both rich and savory but still healthy and light. I asked numerous times for the recipe but the kitchen staff is sworn to secrecy. Determined, I went home and went to work testing recipes to replicate it. This recipe is the result of my efforts to get it right and in my opinion is even better!
- Preheat oven 500 degrees
- Put halved tomatoes in 12” glass dish and lightly stir in chili flakes, salt and olive oil
- Roast tomatoes in oven 45-55 minutes – stirring occasionally to prevent burning
**Note: All ovens are calibrated differently so when cooking at high temperatures keep an eye on the oven to make sure your food is roasting and not burning!
- Take the tomatoes out of the oven. Add capers, olives and garlic
- Lower the oven to 450 degrees
- Wash and pat dry fish
- Cover fish in olive oil, season with salt and pepper
- Place fish in the glass dish with tomatoes
- Cover fish with the spoonfuls of roasted tomato, olives and capers mixture
- Put back in the oven until cooked. About 40-50 minutes for a whole fish or 20-30 minutes for individual fillets.
- Cut fish into serving sizes.
- Place serving on plate and “smother” the top with roasted tomato concoction
**Liza’s tip: Serve on a white plate for a beautiful presentation and watch the deep colors pop!
10 cups organic grape tomatoes cut in half
1/3 cup large capers
1 cup pitted kalamata olives
1/3 cup olive oil
1/2 tsp chili flakes
1/2 tsp kosher salt
1 clove garlic minced
3.5 lbs Halibut ( about 1/2 – 3/4 lbs per serving)
Note: The name of the dish is “white fish” and that means any meaty white fish will do; halibut, swordfish, white fish, tuna