A classic Mediterranean dinner, roasted fish with bright and briny olives, capers and vegetables is a satisfying and nutritious dinner that can easily be scaled up or down depending on the guest list. Tear-shaped Divina caperberries are the fruit of the caper bush. (Capers, incidentally, are the little flower buds of the same shrub.) Pickled caperberries, with their tiny seeds, add a little crunch and a bright note to this flavorful dish.
1 large tomato, halved
1 cup Greek Olive Mix, Pitted
1/2 cup Roasted Red Tomatoes
12 halved and stemmed Organic Caperberries
2 thinly sliced cloves pickled garlic
4 filets fish (we suggest swordfish or cod)
To taste salt and pepper
- One at a time, press the cut side of the tomato against the large holes on a box grater and grate the flesh into a medium saucepan, discarding the skins.
- Add the olives, roasted tomatoes, caperberries, garlic, and ¼ cup of the olive oil.
- Season with pepper. Simmer the sauce over medium heat for 5 minutes.
- Set the sauce aside.
- Heat a large grill pan over medium-high heat. Rub the fish all over with the remaining 1 tablespoon olive oil and season with salt and pepper.
- Grill the fish in the hot pan until well-marked and the fish is just cooked through, 6–8 minutes per side.
- Transfer the fish to a serving platter.
- Spoon the sauce over the fish. Serve warm or at room temperature.