Pesco Siciliano
Transport your taste buds to the sunny shores of Sicily with Pesco Siciliano, a vibrant Mediterranean dish brimming with fresh, aromatic flavors. Tender white fish fillets—such as cod, haddock, or halibut—are seared to golden perfection before being nestled in a luscious tomato-based sauce studded with briny capers, tangy Kalamata olives, and fragrant fresh herbs like basil, parsley, and oregano. A splash of dry white wine and a burst of lemon bring brightness to this easy yet elegant one-pan recipe. Ready in just 35 minutes, this dish is perfect for weeknights yet sophisticated enough for entertaining. Serve it with crusty bread, al dente pasta, or a side of roasted vegetables, and enjoy a wholesome meal that tastes like a Mediterranean getaway. Keywords: Sicilian fish recipe, Mediterranean white fish, one-pan seafood dinner, Pesco Siciliano, tomato olive caper sauce.
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Recipe Information
Ingredients
- 4 pieces (approximately 6 oz each) White fish fillets (e.g., cod, haddock, or halibut)
- 4 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 2 tablespoons Capers, rinsed
- 1 cup Kalamata olives, pitted and sliced
- 0.5 cup Dry white wine
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh basil leaves, torn
- 2 teaspoons Fresh oregano leaves, chopped
- 1 whole Lemon, zest and juice
- 0.5 teaspoons (or to taste) Salt
- 0.25 teaspoons (or to taste) Black pepper, freshly ground
Instructions
Pat the fish fillets dry with a paper towel and season both sides with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the fish fillets to the skillet and sear for 3-4 minutes on each side, until golden brown and just cooked through. Remove the fish from the skillet and set aside on a plate.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the halved cherry tomatoes, capers, and sliced olives. Cook for 5-6 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Pour in the white wine and allow it to simmer for 2-3 minutes, reducing slightly.
Stir in the chopped parsley, torn basil, oregano, lemon zest, and lemon juice. Season the sauce with additional salt and black pepper, if needed.
Return the fish fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each fillet.
Cover the skillet and let the fish simmer in the sauce for 2-3 minutes, allowing the flavors to meld.
Serve hot, garnished with additional fresh herbs if desired, alongside crusty bread, pasta, or a side of roasted vegetables.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5959 mg | 259% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 11.5 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 611 mg | 47% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3793 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
