Sometimes, I find it so cool that the most instinctive answer for me and Matt are sometimes the same. I wanted to cook something using olives, and the first thing that he suggested was tapenade. One of my favorite dips. But I don’t make it too often because I am the only one who eats it.
So Matt googled some recipes and found this fish with tomatoes, olives and capers. While he was telling me how to cook it (while reading it from the internet) I realized that this is very reminiscent in flavor of our local pangat, a way of cooking stuff onions and tomatoes, and some ginger. I knew the flavors would be familiar, but I am hoping that the capers and olives will make it a bit different.
I first pan fried the fillet of the tilapia (just one side for me), then set it aside. Then I sautéed the onions, once it was wilted, added the diced fresh tomatoes, then let this cook down to a sauce. I added a bit of water as “wine.” Stock would have been great too but I didn’t have any. I was tasting it after maybe 5 minutes, added the capers and olives I crushed by hand, and something was lacking, until I remembered the chili. I added my favorite chili and it was so good!
It is very reminiscent of the local dish, except that it was really spicy. I don’t mind eating it, but it wasn’t too different a flavor, which is what I wanted. Another new recipe to hunt down 🙂
Fish with Tomatoes, Olives and Capers Recipe
1 serving of white fish, filleted
1 onion, diced
5 tomatoes, diced
8 pieces of olives (or however much you want)
2 tablespoons of capers (or however much you want)
Chili flakes (I used chili garlic sauce)
salt to taste
Lightly fry the seasoned fish fillet, I used tilapia) in a pan until cooked through, about 2 to 3 minutes on each side. Set aside. In the same pan, saute the onions until they are soft. Follow with the tomatoes (you may use tinned) and allow the juices to slightly evaporate to concentrate the flavors. Add the olives, capers, and season with salt. Place the fish in and allow the fish to cook with the sauce. Taste. Add the chili flakes or preferred heat source, to your taste. Serve 🙂