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Skillet Fish Fillet with Tomatoes, White Wine and Capers

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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!

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).

Skillet Fish Fillet with Tomatoes, White Wine and Capers-6

Skillet Fish Fillet with Tomatoes, White Wine and Capers-11 Skillet Fish Fillet with Tomatoes, White Wine and Capers-10 Skillet Fish Fillet with Tomatoes, White Wine and Capers-9

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.

Helpful Tips:

  • 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

4.83 from 23 votes
2
Cals:271
Protein:42.5
Carbs:7
Fat:5
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!
Course: Dinner
Cuisine: American
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!
Total: 10 mins
Yield: 2 servings
Serving Size: 1 fillet with sauce

Ingredients

  • 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

Instructions

  • 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.

Last Step:

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Nutrition

Serving: 1 fillet with sauce, Calories: 271 kcal, Carbohydrates: 7 g, Protein: 42.5 g, Fat: 5 g, Cholesterol: 122.5 mg, Sodium: 422 mg, Fiber: 1 g, Sugar: 2.5 g

Categories:

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!

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!

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100 comments on “Skillet Fish Fillet with Tomatoes, White Wine and Capers”

  1. 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🤦🏾‍♀️)

  2. 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.  

  3. 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!