Sicilian White Fish with Fresh Tomatoes
My book club recently read a book set in Sicily, so a friend made this dish at our latest get-together. It was SO GOOD! I modified it slightly to work with our white fish chop by pre-cooking the sauce. This recipe works beautifully with cod, halibut, rockfish, or any flaky white fish chop or portions.
This dish celebrates the simplicity of Sicilian coastal cooking—fresh, ripe tomatoes, briny capers, savory olives, and good olive oil brought together to enhance rather than overwhelm the fish. The squeeze of lemon at the end adds brightness that ties the flavors together and reminds you of the sun-soaked shores of the Mediterranean.
Ingredients
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1 lb boneless, skinless white fish chop (rockfish, cod, lingcod, or halibut). If using 6 or 8oz portions, just remove the skin and cook a few minutes longer
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3 tablespoons olive oil
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4 ripe tomatoes, chopped (or 2 cups cherry tomatoes, halved)
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3 garlic cloves, thinly sliced
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1 small red onion, finely chopped
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½ teaspoon red pepper flakes (optional)
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2 tablespoons capers
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½ cup green olives, pitted and halved
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2 tablespoons fresh parsley, chopped
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Salt and pepper to taste
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Juice from one lemon
Instructions
- Pre-heat oven to 350
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Pat fish fillets dry and season lightly with salt and pepper.
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Using a deep baking dish, add all ingredients except the fish, stir to combine, and bake for about 15 minutes without the fish.
- Squeeze the juice from half the lemon directly onto the fish and then place it in the pan, covering the fish with the sauce.
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Cook for an additional 10 minutes if the fish is in small pieces (chop), or for 12-14 minutes if using 6-8 oz portions.
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Serve on rice or polenta, topped with a fresh squeeze of lemon and sprinkled with fresh parsley.
Cultural note: Sicilian cuisine is shaped by the island’s history and geography, with influences from Greek, Arab, and Spanish kitchens. Coastal villages often pair the day’s catch with bold flavors like capers from Pantelleria, olives from ancient groves, and juicy tomatoes ripened in volcanic soil. This dish reflects that heritage—simple, vibrant, and deeply connected to the sea.
