An alternative to baking or frying, cooking the fish in a little water results in a tender, flaky fish along with a tasty broth. Plate in shallow bowls or rimmed plates, spoon the vegetables on top of each piece of fish, and serve with crusty bread to soak any leftover broth.
Serves 4
- 2/3 cup extra-virgin olive oil
- 1 clove garlic, smashed
- 1 medium onion, diced
- 3 stalks celery, diced
- 1 pint cherry tomatoes, cut in half
- 1/2 cup pitted, halved kalamata olives
- 1/4 cup capers
- 1 tablespoon minced Italian parsley leaves
- 3 to 4 white fish filets, such as flounder, sea bass, or sea bream
- 1/2 teaspoon salt