Gregada with Tomatoes and Capers

Sastojci

• Firm white fish fillets (e.g., sea bream, sea bass)800g
• Potatoes400g
• Ripe tomatoes, chopped2 large
• Yellow onion, thinly sliced1
• Garlic cloves, sliced3
• Extra virgin olive oil100 ml
• Dry white wine150 ml
• Capers, drained2 tbsp
• Fresh oregano or marjoram, chopped1 tbsp
• Lemon zest1 tsp
• Saltto taste
• Black pepperto taste
• Wateras needed

Koraci

1. 1

   Cut the fish into large chunks. Peel and slice the potatoes thinly. Thinly slice the onion and garlic.

2. 2

   In a wide, shallow pan or pot, heat the olive oil over medium heat. Sauté the onion and garlic until softened, about 5-7 minutes.

3. 3

   Add the chopped tomatoes and cook for 5 minutes until they start to break down.

4. 4

   Add the potato slices, white wine, capers, and half of the fresh oregano. Season with salt and pepper.

5. 5

   Add just enough water to create a sauce, about 1 cup. Bring to a simmer.

6. 6

   Gently place the fish chunks into the simmering liquid. Cover and cook for 15-20 minutes, or until the fish is cooked through and the potatoes are tender. Avoid vigorous stirring.

7. 7

   Stir in the lemon zest and the remaining fresh oregano. Adjust seasoning.

8. 8

   Serve hot, drizzled with a little extra olive oil if desired.