Fish & Seafood

Pan-fried Lemon Bluefish with Caper-Tomato Salsa

Pan-fried Lemon Bluefish with Caper-Tomato Salsa & Thyme – a simple, yet colorful presented recipe with enough acidity of lemon juice and white wine, to cut the richness and enhance the flavor of the bluefish.

Tomato, red onion, capers and basil

Pan-fried Lemon Bluefish with Caper-Tomato Salsa

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  • 2 bluefish fillets, about 1 1/2 lb. each, cut in half
  • 2 Tbsp. olive oil
  • 3-4 Tbsp. lemon juice
  • 1/4 cup white wine
  • salt and freshly ground pepper
  • For the caper-tomato salsa:
  • 1 big tomato, chopped
  • 3 Tbsp. capers
  • 1 Tbsp. fresh thyme
  • 2 Tbsp. fresh sweet peas
  • 1/2 garlic clove, crushed
  • juice of 1/2 lemon
  • salt and freshly ground pepper
  • small red onion, sliced (optional)



For the salsa: mix all the ingredients together, leave to infuse for an hour in the refrigerator.


Season the fillets with salt and pepper. Heat the oil in a skillet and pan-fry the fish for 5 minutes on each side. Add the lemon juice to the pan and cook for further 3 minutes on each side.


Remove the fish to the plate and then add the white wine to the pan to deglaze. Pour the sauce over the fish and serve immediately with caper-tomato salsa, thyme and red onion (optional).

Blue fish with tomatoes

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  • Reply
    Rosa's Yummy Yums
    June 30, 2013 at 5:01 pm

    Deliciously summery! This is a tasty combination.



  • Reply
    July 1, 2013 at 12:07 pm

    I love pan fired fish…Nice idea of serving it with caper tomato salsa…I loved the second picture!!!

  • Reply
    Nami | Just One Cookbook
    July 4, 2013 at 5:33 am

    Love this light dish. We love fish and I like that you combined with fresh tomatoes!

  • Leave a Reply

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