Mediterranean · main

Pan-Roasted Fish With Mediterranean Tomato Sauce

Pan-Roasted Fish With Mediterranean Tomato Sauce reads richness 5.2, umami 4.5 and salinity 4.1 on Palate's 0–10 flavor X-ray — a Mediterranean main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.2 / 10
• Sweet & Fruity — 5.2 / 10
• Sour & Bright — 3.6 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Richness 5.2 · Umami 4.5 · Salinity 4.1 · Fruity 4.1 · Allium 3.8 · Sweetness 3.7 · Sourness 3.4 · Herbaceous 3.3 · Marine & Briny 2.4 · Warm Spice 1.6 · Floral 1.5 · Nutty 1.3 · Bitterness 1.1 · Citrus 0.9 · Funk & Ferment 0.8 · Earthy 0.8 · Heat 0.6

What's in it (14)

• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoons butter
• 2 cups chopped seeded plum tomato
• 1 1/2 tablespoons capers
• 1 tablespoon Dijon mustard
• 3 garlic cloves, minced
• 1 1/2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 tablespoons minced fresh chives
• 1 tablespoon minced fresh tarragon
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon crushed red pepper
• 1 tablespoon canola oil
• 4 (6-ounce) yellowtail snapper fillets, skin on

Time & effort: about 25 min (15 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 62.8 kcal, 11.7 g protein, 0.9 g fat, 2.4 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (2 steps)

1. Heat olive oil and butter in a medium skillet over medium-high heat. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in capers, Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; keep warm.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness. Serve fish with the sauce.

Dishes with a similar flavor shape

• Acqua Pazza — Italian
• Mediterranean Sweet and Sour Chicken — Mediterranean
• Empanada Gallega — Spanish
• Classic Smash Cheeseburgers — American
• Sheet-Pan Caprese Chicken — Italian-American

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.