one pot caprese fish marsala
An easy fish dish featuring loads of sweet heirloom tomatoes submerged in a buttery marsala sauce, with heaps of melted mozzarella overtop.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
- 4 4-6 oz filets thick-cut white fish, such as halibut, cod, or sea bass
- 1/3 cup all purpose flour
- 1/4 cup finely grated fresh Parmesan cheese
- 3 tbsp salted butter
- 4 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- 1 cup sweet marsala wine
- 3/4 cup vegetable broth (or water)
- 1/2 cup canned full-fat coconut milk
- 1 1/2 cups cherry tomatoes
- 1-2 heirloom tomatoes, sliced
- 8 oz fresh mozzarella, torn
- fresh basil, for serving
Preheat oven to 425 degrees.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Toss the flour with the parmesan and a pinch each of salt and pepper. Dredge both sides of the fish in the mixture, shaking off excess. Sear in the skillet for 2-3 minutes per side. Drop in 1 tablespoon of butter and swirl around the fish until golden, about 1-2 minutes longer. Remove the fish to a plate.
Melt the remaining 2 tablespoons of butter in the skillet. Stir in the garlic and oregano until very fragrant, about 1-2 minutes. Pour in the marsala and simmer until reduced by half, about 2-3 minutes. Add the broth, coconut milk, and a pinch of salt and pepper. Bring to a simmer for 5-10 minutes until slightly thickened.
Slide the fish and any juices back into the pan. Sprinkle the cherry tomatoes overtop and place 1-2 slices of heirloom tomato on each fish filet. Top with chunks of mozzarella. Bake in the oven to 10-15 minutes until the cheese melts and the cherry tomatoes begin to burst. Divide fish onto plates and top with fresh basil, as desired.
*To store: Leftovers keep in the fridge, covered, for up to 5 days.
*Coconut milk substitute: Use an equal amount of whole milk or half and half.
Keyword caprese, fish, italian, marsala, pescatarian, summer, tomatoes