Sicilian Sea Bass in Tomatoes with Fried Capers

In a small fry pan over medium-high heat, warm the canola oil. Carefully add half of the capers (they will spatter). Fry, swirling the pan to move the capers around, until they are golden brown, about 1 minute. Using a slotted spoon, transfer the capers to a paper towel–lined plate. Repeat to fry the remaining capers and set aside.

Preheat an oven to 400°F (200°C).

In a 9-by-13-inch (23-by-33-cm) ceramic baking dish, combine the tomatoes, bell pepper, onion, garlic, the olive oil, a generous pinch of salt, a few grinds of pepper and the dried oregano. Stir to coat the vegetables with the oil. Bake until the tomatoes have burst and the red peppers and onions have softened, 35 to 40 minutes.

Arrange the fish, skin side down, in the baking dish in a single layer, nestling them in the tomato mixture and spacing them evenly. Drizzle the fish with olive oil and season with salt and pepper. Top each fillet with 1 of the oregano sprigs. Bake until the fish is just opaque throughout when tested with the tip of a knife, 10 to 15 minutes, depending on the thickness of the fillets.

Finely grate some lemon zest on each fillet and squeeze a little lemon juice on top. Scatter the remaining oregano sprigs and basil leaves on the fish, top with the fried capers and serve immediately. Serves 4.

Williams Sonoma Test Kitchen