Serve with:
Ingredients
- ¼ cup (60 ml) extra-virgin olive oil
- 1 shallot, thinly sliced
- Kosher salt
- 6 garlic cloves, thinly sliced
- ¼ cup (40 grams) capers in brine, drained
- 1 lemon, half zested and juiced and half cut into wedges for serving
- ½ cup (120 ml) dry white wine like Pinot Grigio
- 2 cups (340 grams) Sungold tomatoes, halved
- 1 pound (450 grams) boneless, skinless flaky white fish, preferably sea bass (not Chilean)
- Freshly ground black pepper
- 2 tablespoons (30 grams) unsalted butter
- 2 tablespoons (5 grams) finely chopped fresh flat-leaf parsley
Directions
- In a Dutch oven or large sauté pan, warm the oil over medium heat. Add the shallot and a pinch of salt, and cook until softened but not browned, 3 to 5 minutes. Add the garlic, capers, and lemon zest, and cook, stirring occasionally, until the garlic softens, 3 to 5 minutes more.
- Pour in the wine and simmer until reduced by half, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they break down and become jammy, 5 to 7 minutes. Season to taste and turn off the heat.
- Cut the fish into 2-inch pieces and season generously with salt and pepper. Start cooking your pasta of choice to your liking. When it’s almost done—this will be almost immediate for some fresh pastas—return the sauce to medium-low heat and pour in ½ cup (120 ml) pasta cooking water. Add the fish, cover the pot, and cook until almost cooked through, about 2 minutes, depending on the fish.
- Transfer the pasta directly to the sauce (or drain it first and reserve 1 cup (240 ml) pasta cooking water), along with the butter, lemon juice, and parsley. Toss gently until the pasta is well coated and the fish is slightly broken up and cooked through. Serve with lemon wedges for squeezing.