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Broiled Fish with Tomato Caper Sauce

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Broiled Fish with Tomato Caper Sauce is an easy fish recipe with fresh tomatoes, garlic, shallots and capers that’s ready in under 20 minutes.

Broiled Fish with Tomato Caper Sauce
Broiled Fish with Tomato Caper Sauce

I try to eat fish twice a week as a healthy source of protein, and this healthy Broiled Fish recipe with Tomato Caper Sauce is so flavorful and easy to make. It’s a simple dish with only a few ingredients, so it’s important to use high-quality ones to achieve maximum flavor. Think extra virgin olive oil, fresh pepper, ripe, in-season tomatoes, and a good dry wine. These subtle differences can make a meal go from good to great. More fish recipes you may like, try this Blackened Fish, Skillet Cajun-Spiced Fish with Tomatoes, and Cod Fish Tacos.

Tomato Caper Sauce

How to Broil Fish

Broil fish in two simple steps!

  • Set the broiler to low and place the fish about six inches from the flame. If you don’t have a low-broiler setting, set the fish farther away and keep an eye on it.
  • Broil the fish until it’s cooked through. The amount of time will depend on the thickness of the fish, but it should be ready in about 6 to 8 minutes.

Tomato Caper Sauce

This tomato caper sauce for fish cooks in less than 15 minutes and is so flavorful.

  1. Heat one tablespoon of olive oil in a medium skillet.
  2. Sauté garlic and shallots for four to five minutes on medium-low heat.
  3. Add the chopped tomatoes and season with salt and pepper.
  4. Pour in the wine and cook for about five minutes until it reduces.
  5. Add the capers and cook for one minute.

What to Serve with Broiled Fish

This fish with tomato caper sauce would be delicious over whole wheat pasta, rice, spiralized zucchini noodles, or cauliflower rice.

For an extra vegetable, you could also put some asparagus on the tray with the fish and cook them at the same time. Some other veggie side dish options are Green Beans, Garlic Broccolini, or Roasted Asparagus.


  • Fish: Thawed frozen fish will work if you don’t have fresh. Any white fish fillet can be used such as tilapia, grouper, cod or flounder.
  • Tomatoes: If tomatoes are out of season, use canned diced tomatoes. You can also use cherry or grape tomatoes for the sauce.
  • Wine: If you don’t like cooking with alcohol, sub chicken or vegetable broth for it.
  • Shallot: Swap the shallot for red onion.
  • Olives: Add kalamata olives to the sauce.

Broiled Tilapia with Tomato Caper SauceBroiled Fish with Tomato Caper Sauce

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Broiled Fish with Tomato Caper Sauce

4.82 from 22 votes
Broiled Fish with Tomato Caper Sauce is an easy fish recipe with fresh tomatoes, garlic, shallots and capers that’s ready in under 20 minutes.
Course: Dinner
Cuisine: American
Broiled Tilapia with Tomato Caper Sauce
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Yield: 4 servings
Serving Size: 1 piece fish with sauce


  • 2 tbsp extra virgin olive oil, divided
  • 4 fish fillets, such as tilapia, flounder, grouper, etc 6 oz each
  • 2 garlic cloves, crushed
  • 2 shallots, minced
  • 2 tomatoes, chopped
  • 2 tbsp capers
  • 1/4 cup white wine, I use Pinot Grigio
  • kosher salt and fresh black pepper


  • Preheat broiler to low with the rack positioned 6 inches from the flame.
  • Place fish on a sheet pan and brush with 1 tbsp olive and season with salt and black pepper, to taste.
  • In a medium skillet, heat the remaining olive oil. Add garlic and shallots and sauté on medium-low about 4-5 minutes. Add tomatoes and season with salt and pepper, to taste.
  • Add wine and sauté until wine reduces, about 5 minutes. Add capers and sauté an additional minute.
  • Meanwhile, broil until fish is cooked through, about 6 to 8 minutes, depending on the thickness.
  • Place fish on a platter and top with tomato caper sauce.

Last Step:

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Serving: 1 piece fish with sauce, Calories: 257 kcal, Carbohydrates: 2 g, Protein: 37.5 g, Fat: 10.5 g, Fiber: 0.2 g, Sugar: 1 g


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75 comments on “Broiled Fish with Tomato Caper Sauce”

  1. I used tilapia filets and broiled at 400 degrees. The fish cooked nicely but didn’t get browned on top. Not sure if I will make it again since it wasn’t a hit with my kids, but if I do, I’ll definitely use a higher temp.

  2. Excellent dish! We had it with Tilapia with Rice a Roni Rice pilaf and steamed cauliflower with cheese.

  3. This was delicious!! I am sometimes afraid to cook fish at home, even though I love it, but this was easy and came out great. I used Marsala wine and added lemon as I did not have any white wine. Thanks for your recipes, thet helped me lose 100 lbs so far and still eat great food.

  4. Avatar photo
    Joanne Robinson

    Super good. We used fresh caught Great Lakes whitefish. We are fortunate to live in Northern Michigan!

  5. Excellent recipe! I used cod loins ( thicker than filets ) and cooked them in the air fryer. It was delicious!
    PS I really like new site format.

  6. Easy & fast. Used canned fire roasted tomatoes, drained 1/2 the liquid. Used sherry for the wine. Let sauce simmer for a good 20 minutes. Put perch in air fryer for 10 minutes on 400 degrees. I added Italian seasonsing to the prep instructions. Served with penne pasta & added broccoli to the pasta a few minutes before finishing. Served also with French bread. Thanks again for another great recipe!

  7. Quick, easy and delicious. I used cod and air fried it for 10 minutes at 400 while I was roasting broccoli in the oven. I made enough fish for 2 people but did a full recipe of the sauce and I used chicken broth instead of wine. I love the addition of capers! I would make again!

  8. Another win! We were gifted some white fish from a friend’s fishing trip so this seemed like the perfect recipe. Instead of finishing out the ingredients with a trip to the store I used what I had. Used sweet yellow onion in place of the shallot and white wine vinegar with a splash of balsamic instead of the white wine. Also added spinach just before the capers and it mixed in perfectly. From other comments there was some confusion about the brine from the capers, I read them after I’d already dumped the brine in but it was still great. Will make this again!

  9. Quick and easy recipe. I used frozen haddock filets and subbed apple cider vinegar in place of the wine (per Google recommendation) I only used 2tbsp ACV and in the future I would probably recommend half that, but it was still good! 

  10. So delicious! I made this with yellowtail because it’s what I had, and it was a lovely combination of contrasts: light and acidic with salty. I’ll definitely be repeating this one with the fishes recommended!

  11. This was one of those recipes that I didn’t expect to love but I was so wrong! This is amazing and tastes like a meal that you’d get at a 5 star seafood restaurant. My somewhat difficult to please family agreed. I used tilapia which is a fish that I vowed to stay away from years ago but had to buy locally and there wasn’t that much to chose from. The sauce was perfect but I did add a sprinkle of dried basil, oregano and Italian herb. The recipe is very easy. I’m sure I’ll be making this recipe a lot. 

  12. Looks amazing! Can you bake instead of broil? If so, can you recommend a temperature and approximate time?

  13. Delicious meal! I used Barramundi with roasted asparagus then topped with the amazing tomato caper sauce. So easy to put together. Thanks for sharing!

  14. I have made this recipe so many times and we always love it. During the winter when I can’t get good tomatoes I used a good quality canned diced tomato. It is super easy to cut in half and I can broil it right in the toaster oven!!!!

  15. Made this tonight. Was very good and easy. I put asparagus on the pan to broil with the fish and they were done at the same time. Served over cauliflower rice. Yum.

  16. We made this recently for dinner and liked it so much we made it again a few days later. I love finding new recipes for fish, and this one is a keeper. The tomato caper sauce really complemented the tilapia. Delicious!

  17. Avatar photo
    Crystal Toomer

    This was so simple and delicious. I did not have fresh tomatoes so I used a can of no salt diced tomatoes. It came out wonderfully. Served it over rice and a side of broccoli cauliflower and carrots mix. This will definitely be in my rotation of meals. I have already shared the recipe with family members who love to cook too. Thank you for the delicious recipe.

  18. This is a regular recipe in my house.  I double the amount of topping (tomato caper sauce) only b/c I love it.  I also use broiled cod because I do not eat tilapia.  Always sensational!

  19. Avatar photo
    Paul Haagsman

    Just made it tonight, wow this one it loaded with flavor!   I’ll recommend this recipe to anyone 

  20. I’ve made this recipe twice & the one from the cookbook a few times too. I never use the caper vinegar/juice, are you supposed to?!  I just LOVE the addition of the white wine–adds a lot of depth of flavor! Thanks for another fabulous recipe Gina! 🙂  I have cooked dinner from your recipes almost every night for the last 2 years since my sister first introduced me to your site! Now we all have the cookbook & I share your site with everyone I know–especially people trying to eat healthy. You make it so easy to do so!

  21. Big success the second time. Initial try I added too much caper juice which made the dish very salty. Live and learn 🙂 Gina, love this site, thanks for sharing!! Serena

  22. Avatar photo
    Coach C at the Cinema

    This was very tasty. Instead of broiling the fish, I cooked it in the sauce for about 5 minutes, and I added some of the capers' vinegar.

  23. I am new to this site (mu daughter recommended it). Tonight will be the 3rd recipe from your site. I'm HOOKED!!!!! As a professional caterer, I am always looking for new cooking ideas. Thank you! LindaB

  24. Made this tonight as per instructions but used an un-oaked chardonnay instead of pinot grigio. Still delicious and was so light! My boyfriend and I loved it! Can't wait to try more of your great sounding recipes.

  25. I have to agree with the comments. Made this tonight with brown rice and it was delicious. Definitely adding it to my recipe rotation : )

  26. Made this again tonight…turned out even better than before. Turns ordinary fish into something amazing!! We just loved it!! Thank you so much for all your incredible recipes. Our lives have been so much more delicious since finding your site! Love, love, love all you do!!

  27. My name is Tacarra. Hi Gina I tried this dish tonight and it was wonderful!!! I have taught my family how to cook fish, but I'm always looking for new recipes. This dish was so great! I actually went a step farther and added baby Bella mushrooms in with the sauce. My children are 10 and 6 and they loved it. I will be cooking this quite often now thank you very much. Please let me know if you have any other tilapia recipes. I appreciate it!

  28. Hello Gina,

    Your site is very inspirational, user friendly and the nice photography tops it off!
    I will be visiting it often.

    Greetings from Bruges, Belgium,


  29. I made this for dinner last night and I thought it was fabulous. I ran into a small hiccup when the fish wasn't cooked through (my fault – I didn't have it totally thawed out before throwing it in the oven I think). I'm trying to introduce more fish into our weekly rotation and this was a good start. Thanks for the recipe!

  30. My husband and I are not fans of Tilapia. Can I substitute Cod? The sauce recipe sounds amazing!

  31. Now that Lent is near I will be adding this to my weekly Friday rotation….I am always stuck when it comes to what to make on Friday's so we just end up with Pizza which I dont want anymore…..Going to Costco to buy the frozen portioned Tilapia and Salmon this week…can't go wrong with them they taste great.

  32. Avatar photo
    Gina @ Skinnytaste

    That is my goal! Trying to teach the world that eating healthy doesn't mean sacrificing taste.

  33. This is probably the 15th recipe of yours that I've made over the past month, and, like all the others, it was easy, interesting, flavourful, and tasty. My coworkers have seen all the great things I've brought for lunch, and all asked for your website, which I happily shared! Thanks again, and again, Gina. I'm on WW, and your site makes staying on plan so much more enjoyable.

  34. we loved this. first time we actually liked tilapia. going to try it with mahi now. I think it will become my new go-to recipe for fish….

  35. I usually ruin fish when I make it (except salmon). this sounds like a can't lose recipe – going to the market now! thx….

  36. Avatar photo
    Gina @ Skinnytaste

    Chicken broth would work, though the flavor won't be the same. Will still be tasty though.

  37. My husband is Muslim and doesn't drink alcohol. I know the alcohol burns off when it's cooked, but I cannot talk him into that 😉 Anyway, we both enjoy your recipes so much. Is there ever a good substitute for wine?

  38. It turned out fabulous!! Thanks Gina! My husband was very impressed. I didn't have any issue with the broiler.

  39. Avatar photo
    Gina @ Skinnytaste

    I think it will be fine, just don't put it too close to the flame, and keep and eye on it.

  40. I am going to make it tonight. My oven does not have a low broil option; it is either on or off; will it still cook ok? Any tips?

  41. I made this tonight and it was fabulous! I didn't have any Tilapia, so I made it with Tuna steaks. Yummy!

  42. Avatar photo
    This Makes My Day

    I never used cappers with fish before, but now I will try it for sure because they are my two favorites in the kitchen to work with. Thanks Gina and thanks also for your latest comment!
    Buen fin de semana/good weekend.

  43. I fixed this last night for dinner only since the market was out of tilapia, used mahi-mahi. It was a hit with my husband and I thought it tasted pretty good, too! We had steamed carrots, squash and peppers as an accompaniment for a nice light meal!

  44. I love capers on tilapia. I usually make a lemon garlic tilapia on brown rice with a salad. This wold make a nice change for this tasty fish. thanks.

  45. You don’t specify an amount for the capers, yet you say in the instructions “Add capers”. Can you explain?