If you’re lucky enough to get your hands on some fresh white fish such as Fluke, Flounder, Halibut, etc., this easy skillet recipe is a must. Takes less than 10 minutes to make and tastes so good!
Last week I went fishing here in Long Island with some old friends from high school. They knew exactly what they were doing because we were all catching fish all day – striped bass, porgies and fluke (plus a ton of sea robins).
Sammie and Paul were awesome with the kids and even let us take home the keepers. For the Striped Bass I used my recipe my cookbook (so good!) and for the Fluke I made it in the skillet with a little butter, white wine, marinara and capers. So simple and delicious, my husband Tommy loved it! I served it with a little orzo on the side but some grilled asparagus or veggies would be great too.
- If fresh fish is available, buy it the day you are going to cook it.
- If fresh isn’t available, buy frozen instead of previously frozen so you can control freshness and keep it frozen until you need it.
- Frozen fish fillets are great to keep on hand in the freezer. You can defrost them overnight in the fridge or pull from from the freezer and put them in an ice bath (in the package if they are individually wrapped or in a sealed Ziploc) for about 30 minutes.
- If only skin-on fillets are available you can ask the fishmonger to remove the skin for you if you’d rather not do it yourself.
Skillet Fish Fillet with Tomatoes, White Wine and Capers
- 2 tsp whipped butter, or 1 1/2 tsp unsalted butter
- 2 cloves crushed garlic
- 1/4 cup white wine, whatever you drink
- 1/2 lemon, juice of
- 1/2 cup marinara sauce, homemade or store bought
- 2 6 oz each fish filets, skin removed such as Fluke, Flounder, Halibut, etc
- 2 tsp capers
- pinch kosher salt
- fresh black pepper, to taste
- Melt butter in a large skillet over medium heat. Add garlic and saute until golden, about 1 min. Add wine and lemon juice and simmer to reduce slightly 30 to 60 seconds. Add marinara sauce, stir and place fish fillets on top. Season with salt, pepper and capers. Cover and cook 4 minutes over medium-low. Turn and cook uncovered an additional minute, or until the fish is cooked through.
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104 comments on “Skillet Fish Fillet with Tomatoes, White Wine and Capers”
This was delicious and very easy. I used Tile fish. I’m in Florida and I watched the fish monger cut the filets for me. My husband said it was the best fish he has had in a long time.
Glad you enjoyed it!
This is one of our favorite ways to have fish, had one pack of frozen baramundi which is 12ounces and used that. Had some left over plain tomato sauce and just used seasonings for marinara sauce and let it simmer a bit with the wine etc before adding the fish–rather then open a new marinara sauce–was wonderful So easy and fast. One we make on repeat.
It doesn’t get easier than this. So perfect for a weeknight dinner when I’m trying to squeeze fish into the mix. I used cod and it was great. Served with orzo and broccoli mixed with a little pesto. This seriously comes together in no time at all!
I would put stew tomatoes w/peas
I only gave 3 stars because I have made similar recipe using Cod for many years, and believe the recipe can be improved by finishing under the broiler to give some color. Presentation is important (says my middle school home economics teacher of 50 years ago🤦🏾♀️)
This was very easy and so quick! I used mahi-mahi, so I cooked the fish a couple of minutes longer, as my fish was on the thicker side. My husband commented twice during dinner how good it was. It was very flavorful. I served it over brown rice and with green beans.
I have to admit, I put off making this one because it just didn’t speak to me. There’s something about the thought of a tomato sauce with the fish. But this was an easy to make recipe, so I definitely had to try it. Wow is it good! The lemon and wine mixed with the marinara is spectacular! It’s a delicious combination of flavors. I will absolutely make this one again. Thanks, Gina!
I am so glad you took the risk!
So easy and simple and delish! Will make again!
I made this tonight and my kids and husband gobbled it up! Delicious, fast and easy! Thank you!
Made this for dinner tonight and served atop a bed of zucchini noodles. Great dinner! Thanks, Gina
Love this recipe, I’ve been making it a long time and even my picky son loves it 🙂
We have a black Lab, too, wonderful family members lol (even if they steal the blankets).
So easy. So delicious. I used cod because that what was at the store at a reasonable price and it worked fine. I removed some of the thin fillets early. I used jarred marinara but added a sprig of rosemary and one of thyme in the skillet because I had it.
Has been awhile since I did this one ( too many good ones to try from you! ) and glad to have it again. Super fast and so good. I made the Skinny taste quick marinara sauce to use in this with the wine lemon etc. Added some thyme, on the fish and fresh shredded basil at end too. This is so good and quick, needs to be one I think of to do often. Summer on a plate and also a comfort food at the same time.
Sooo good!!! We made this with cod and White Linen Marinara; it was so light and flavorful, perfect!
Made tonight with halibut. OMG!! I usually make it with flounder, but it is amazing with halibut. Love these recipes. They allow me to enjoy food while controlling my weight.❤️❤️
3 stars because the recipe was super fast and low cal, but we were underwhelmed by the flavor. I used jarred tomato basil sauce, Chardonnay wine, and the lemon juice, garlic, salt and pepper. Oh and the butter and capers. I expected something more magical to happen since the recipe has such simple ingredients, but it was just bland. Not bad, but we probably won’t repeat.
Finally made this, so simple and delicious.
I am not confident cooking fish. This recipe made it easy and it was delicious! Thank you!
Delicious. I used cod. The flavor was fresh and bright. I used a homemade marinara. Nice pop of flavor from the lemon, wine and capers. Simple and easy to prepare. Served it with green bean salad, both recipes are keepers.
Just made this for dinner, it was delicious. My husband and brother whom I cook ww recipes every night, enjoyed it also. My husband is not a big fish person, he enjoyed it very much. I am blessed that my family will eat ww recipes to help me stay on plan. Thanks so much for all your recipes.
Absolutely outstanding — light and fresh, lots of flavor. Served with roasted summer vegetables, eggplant, zucchini and yellow bell peppers.
i have salmon in the fridge. Will salmon work? or is it too fatty?
This recipe is delicious. Both husband and I give it 5 stars. Easy to make and one pan. Nice!
I made this tonight for my husband and my mom and we all LOVED it! Thanks for this healthy, easy and delicious dinner. 🙂
Just made this tonight!!!! It was incredible!!!! We used extra garlic instead of capers and I made my own marinara using San Mariano crushed tomatoes, garlic, and pasta seasoning. Put it over a little bit of penne! It’s now gonna be a staple meal that I go to! Oh, and I used halibut! Thank you!
Loved this recipe, very tasty and hubby said he would come back to this restaurant any time, we used cod because that was what we had on hand and it turned out fantastic. First time I have made homemade marinara sauce and found it tasty and easy. Thank you for providing so many recipes that we love and use.
This was excellent! Made it tonight using cod. Definitely one of my favorite recipes.
This is an awesome recipe. I substituted chicken broth for the wine. This was a quick and easy recipe and very tasty. I highly recommend this one. Thanks for the recipes
So treating! This was light and filling. I used Flounder, but next time I’m grabbing some locally caught whitefish from Lake Superior.
Gina I adore your books and recipes !! I would gladly pay for your weekly meal plans…
I find it so hard to cook fish but this was an excellent recipe! I made it exactly as written and paired it with orzo. So good! Thank you so much for another incredible recipe Gina. I cook so much more now that I have found your website 🙂
You’re welcome Jessy!
Absolutely one of the best things I’ve made! So full of flavor! We are it over zoodles. Then I reheated broth and fish for lunch today over while wheat pasta and spinach. Definitely a keeper! The only change I made was I just blended up 1 can of tomatoes and 1 can of plain sauce and added my own spices. Amazing! Thanks Gina!!!
You’re welcome! So glad you enjoyed it!
Oh I like that idea, a little wilted spinach or serve it over spinach and let the sauce wilt it.
Maybe it was the wine I used, but this had a very odd flavor to is. Couldn’t put our finger on it. Not worth repeating.
I can’t wait to try this recipe tonight! My grocery store didn’t have a great selection of fish today. Do you think catfish would be ok?
Thank you for this recipe! So quick and easy, came out absolutely delicious!!!! I love your site!
Made this tonight and it was delicious! I used dellalo pizza sauce (is that the same as marinara?), cod, and served with quinoa on the side. Very satisfying and so quick to make!!! 5 stars*****
Glad you enjoyed it Rita! The pizza sauce and marinara sauce are different.
We made this dish the other night. Quite delicious and, unlike me, my wife is not a big fish fan. However, anything with capers can’t be bad.
This was SUCH a wonderful recipe! I didn’t have any capers on hand so I used some canned artichokes and block olives which gave it a lovely brine. I served it over cauliflower rice and it was delicious.
Hi, so I made this and it was DELICIOUS. However, when I input the recipe into my WW app, it said 11 points per serving. Not sure if I entered the information incorrectly. Thoughts?
Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
I made this tonight and it was wonderful. I got 4 points per serving, though, and I don’t think I entered anything wrong – 3 points for the butter, 3 for the marinara, and 2 for the wine. Am I missing something?
Hi Erin! The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)
I put the recipe in the App and got 11💚 – but that’s for 2 servings. It seems to be 6 💚 per serving. It’s so amazingly delicious that I didn’t care about the 2 extra points. Butter 3💚, white wine 2💚, halibut 4 💚, Carbone marinara sauce 2💚 = 11 💚/2 = 6💚. You missed the fish!
Making this tonight! My question is is there anyway a recipe can be saved somewhere as opposed to going through the entire site each time? Thanks for any help!
This was so delicious! Will definitely make it again as this fish dish is something you could order in a fine Italian restaurant ????
Made this the other night – it was excellent!!
So glad I found this recipe! It’s so quick and easy to make – I’ve made it twice already in the last month. I usually double the recipe because the leftovers are great for lunch the next day. My family doesn’t like capers, so I finely chop some kalamata olives instead to give it a briny taste. I usually serve it with some oven roasted red potatoes and broccoli. The extra red sauce is delicious drizzled over the potatoes and veggies. This is even a company-worthy recipe. Score!
Looking forward to making this dish! Gina, what do you recommend as a side dish?
Roasted broccolini would be great.
Hi! I need to make this for a crowd, like 3 pounds of fish… should i just eyeball the pasta sauce and wine? or multiply recipe based on pieces of fish? Thanks!
Was there ever a response to this question? I was about to ask a similar one. Could I somehow par-cook the fish and then put it all in the oven to finish?
Would salmon by ok to use or should I use only white fish?
Made this using tilapia and it turned out great!
I think I’ll try, as someone mentioned they did above, leaving out the marinara and adding chicken broth to make it similar to piccata.
Keep ’em coming Gina!! 🙂
Could you substitute chicken breast? If so what temperature would you cook the chicken?
I’m going to try this but with chicken breast instead. It looks so tasty. I love anything with a good sauce.
Made it tonight with tilapia. Quick, fast, and healthy. Low in smart points
Just found your website, and I’m very happy to have found it. Yum
Great! Thank you!
We made this tonight. It was delicious! Even my picky teen liked it. Thanks!
I have tried many of Gina’s recipes and have really enjoyed all of them. This, I thought, looked a little boring and i wasn’t sure I would like the fish prepared that way — basically steamed/simmered in the sauce. But I had all the ingredients, including some blah grocery store tilapia. So I made it … and it was SO GOOOOOOOD!!!! The fish came out very tender, and the capers and wine made it really flavorful. Thank you Gina, I’ll be making this again!
SO glad you liked it, it’s full of flavor 🙂
New to your site ———cooking for one is easy with fish———I left out the tomato sauce used chicken stock (unsalted) and it was still tasty . The lemon and wine carried the flavor
Made this last night with tilapia. Delicious and such a quick and easy week night dinner!
So glad to hear!
I used cod and served it over rice. It was amazing!
Absolutely delish! Loved this and so easy to make. Served over cauliflower rice and served a nice mache’ greens salad with lemon shallot vinegarette. Total keeper. Thank you.
Delicious, Gina. My hubby loved it. Made the comment that this would be a great Lenten Friday dinner. Served it with bulgar and steamed broccoli. Thanks, again, for another great recipe.
Wonderful, yes I agree it would!
I made this tonight with cod and it was delicious! Thank you!
Made this tonight with your spiralized zucchini and grape tomato as a side dish. It was all amazing!! Quick, easy and healthy! My husband and I loved it.
Will this work with tilapia, or is that not firm enough? Thank you.
I think it should be fine.
This was so delicious! Even my husband loved it, and he’s usually one to remain politely quiet when I make other fish dishes. I served it with Quinoa. Thank you, Gina!
This looks incredible! I’m always looking for new ways to prepare fish!
Would cod work just as well?
Hope you didn’t toss back all those Sea Robins! As a born & bred Long Islander (now transplanted to Virginia) I know all too well how Sea Robins used to be (& still are) considered a “trash fish”, but in actuality they are not only an integral part of a good Bouillabaisse, but are now coming into their own as an underutilized yet delicious fish. Folks who have tried them claim they taste even better than the popular gang. Flavor is supposed to be somewhere between Fluke & Porgies.
No I actually have them frozen. Not sure what to do with them, but I will try them!
Hi Gina, I really love all your recipes. Your recipes are so healthy, and easy to prepare and the photos and step by step preparations make cooking enjoyable. I just wanted to say that I make this dish very similar to yours but use olive oil, shallots, and sliced black olives , fresh parsley and lemon zest.. The one difference is I have been using Muir Glen organic fire roasted tomatoes and ( can add broth to it if needed) this is one of my my husband’s favorite dishes. I prepare this with bone in chicken breasts in the oven too. Funny you mentioned orzo as a side dish because I always serve multi colored orzo with this dish. Thanks. PS. I usually saute the fish first before adding to the tomatoes but I’m going to try your way , Thanks.
Sounds wonderful!! Tomatoes and olives are such a classic for fish, so many different ways to do this. I will try yours soon!
Could I use mahi mahi???
This will be my first time cooking fish. How will I know when it is cooked through? Thanks!
It’s very quick to cook, it will become opaque and will easily break off with a fork.
Thanks so much for your reply. I tried it, and it was amazing…..seconds for my 14 year old picky eater. Can’t wait for your new cookbook!
Can you substitute something for the wine? I have a family member who’s allergic to it?
You can leave it out
Nice dishes thank you!!!