- 2 cups of grape tomatoes
- 1/4 cup of capers (rinsed and drained)
- A tablespoon of extra virgin olive oil
- A pinch of kosher salt
Use the same pan you cooked the fish in (remove some of the oil) and add a tablespoon of olive oil. Add the tomatoes to the pan scraping all the bits and pieces that those lovely fillets left behind and a pinch of salt. Stir on medium heat and try to pop some of the tomatoes for them to open up and to let out their juices. Continue stirring for 3-4 minutes until it gets a little saucy (add more olive oil if you think it's a bit dry). Add the capers and stir for a minute or two. Pour over the fish and viola! A blanket of grape
tomatoes and capers.