Pan Cooked Fish w/ capers, tomato & olives

This would have to be one of our favorite Sardinian inspired fish dinners.  It combines the classic mediterranean flavours of tomatoes, caper, onions, olives and anchovy on a bed of finely sliced potatoes, to create a dish which is wonderfully gratifying to the senses.

When purchasing fish for this recipe, ensure to use a white fish, cod is perfect however not always easy to come by, therefore flathead, blue grenadier or whiting is also very good options.  These are local fish sought by most fish mongers along the east coast of Australia, therefore if you are reading this from the other side of the world, get your fish monger’s advice on your best options for a white fish that is slightly oily and not too light or delicate. The fish will need to hold its shape when cooking in the pan.

Serves 2


2 large fish fillets of your choice, preferably white flesh

3 medium waxy potatoes (click here for potato varieties)

3 anchovy fillets

4 tbs tinned tomato / or 3 medium  tomatoes blanched

1 tbs baby capers (in vinegar)

2 onions

2 crushed garlic cloves

1/2 cup olives (green or black)

1 cup chopped parsley

Juice of 1 freshly squeezed lemon

Salt & pepper to season


Heat a flat non-stick pan and add olive oil. Crush garlic and add to the pan with anchovy fillets and saute for 1 minute.


Finely slice the potatoes and lay them down flat over the pan, cook for two minutes on high heat and turn over.


Slice onions finely into rings and place over the top of the potatoes followed by the fish.

Add tomato, capers, olives. Cover the pan with a lid and reduce the heat to low/medium, cook for for 10 minutes.


Using a spoon, ladle the juices cooking in the pan over the fish.

Add freshly squeezed lemon juice and parsley, and continue cooking until fish has cooked through.











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