Recipe: Whitefish Baked with Tomato and Olives (Duh)

by brendan on November 7, 2011

I subscribe to way to many food blogs. I’m serious. I have a problem. If I leave Google Reader unattended for more than 2-3 days I rack up about 900 posts to go through. The worse part is that I can’t bring myself to mass delete any of them, I HAVE to do at least a cursory glance of them all. It is often a daunting task, but always rewarding, especially this time of year when people are really pumping out their all-star Thanksgiving recipes (more on that in another post), with each dish upping the ante on the amount of butter and cream to add, simultaneously making my chest hurt and my mouth water.

During my intense and not very scientific scanning of all this food bloggery I invariably I see recipe that make me feel like an idiot because it is so simple, sounds so good, and is something you read once, and then just do. You don’t need the recipe to make it, but you needed to read it that first time to make you feel stupid and excited at the same time (as you can see, there are a lot of conflicting emotions happening at the same time with me when it comes to food). So it happens that I came across this recipe for Whitefish baked with tomatoes, olives, and capers. It’s basically the same process I go through with a Sausage and Peppers dish I make, just minus the peppers. I’m lucky enough to be in Chicago and always have access to freshly caught Whitefish from the Great Lakes, so this recipe has been getting a lot of mileage. I am guessing it would translate well to any other mild fish too. It’s one of those things that is just plain good, fast to make, and a total no-brainer.

Try it and tell me what you think.

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