Teller mit Fischfilet in Tomatensauce auf Risoni, garniert mit Petersilie und Oliven, grauer Hintergrund

Fish in tomato sauce with risoni

40 minutes

Mittel

3 people

In this summery recipe, our GOOD GROUPER is gently braised in an aromatic tomato sauce with olives and capers. The combination of fruity tomatoes, savory ingredients, and tender fish fillet evokes Mediterranean cuisine and brings a true holiday feeling home. The small risoni pasta, also known as kritharaki, is an excellent accompaniment as it perfectly absorbs the rich sauce.

Ingredients

3 GOOD GROUPER loins
200 g risoni pasta (also called Kritharaki)
1 can diced tomatoes (400 g)
4 tbsp olive oil
1 tbsp tomato paste
50 ml white wine
1 onion, cut into half rings
2 cloves garlic, finely chopped
150 g pitted black olives, e.g. Kalamata
3 tbsp capers
1 pinch cayenne pepper
Salt and freshly ground pepper to taste
1/3 bunch parsley, finely chopped
1 tbsp salt for the pasta water
Freshly ground black pepper

Also great with

GOOD GROUPER fillet
Hamachi Yellowtail Kingfish fillet
Pikeperch fillet

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Cut the onion into half rings and sauté in a large pot or deep pan with the olive oil over medium heat until translucent. Add two finely chopped garlic cloves and fry briefly until it releases its aroma. Then deglaze with 50 ml white wine and let it simmer briefly so that the flavors combine.
Add one can of chopped tomatoes and 1 tbsp tomato paste and top up with about 50 ml of water. Season the sauce with freshly ground pepper and a pinch of cayenne pepper, and very carefully season with salt, as olives and capers already bring a natural salty seasoning. Let the sauce simmer over low heat. After about 15 minutes, stir in 150 g pitted black olives and 3 tbsp capers and taste the sauce again.
Meanwhile, cook 200 g risoni or kritharaki pasta according to package directions in 2.5 litres of lightly salted water. Remove the skin from three grouper loins and then place them in the finished tomato sauce. Let the fish simmer in the sauce over very low heat for about 8 to 10 minutes, until it is tenderly cooked.
Divide the risoni pasta among plates, pour the aromatic tomato sauce over it, and place a portion of grouper in the center of each. Drizzle with a little olive oil, garnish with freshly chopped parsley, and serve immediately.

Tip: Thanks to the gentle cooking method, the braised grouper remains exceptionally juicy, making it perfect for this simple yet sophisticated preparation. This recipe also works excellently with other fish.