one pot caprese fish marsala
Caprese game strong lately.
Why not spoil thyself on a Tuesday? Though I love an easy weekday bowl dinner, sometimes days are rough and life is heavy and something a bit richer and more substantial, yet still quick and simple, is the name of the game. Cue this One Pot Caprese Fish Marsala. Feels like nibbling in an Italian restaurant and leaves the house smelling fragrant as a professional kitchen. Might bring all the boys to the yard.
I had a decent week last week. No big mental episodes, which is nice considering I don’t seem to pass a whole 7 day cycle without one big downer of a day wedged within. I think reduced training is really helping lower my bodily stress, and being able to work out how I want rather than waking up, groaning about my daily mileage, and having most the session feel like shite anyway. No pressure to hit paces or distances. More lifting, more rest, more wholesome meals less heavy on carbs.
I strive daily to reduce unhealthy levels of stress, and some of this even translates to my recipe development process. I like to let ideas weave in unforced. I’m lifting the expectation off myself to create something new daily, and instead beam focus into 3-4 concepts a week. Sometimes more if I’m really inspired. With this method, I’ve seen a decent level of success. A happy notion, methinks.
As I am with Caesar, I’m also a total caprese ho. I could certainly form 100 meals out of the mozzarella-tomato-basil combination with absolutely no risk of burning out. We enjoyed a Balsamic Tomato Caprese Pizza couple weeks ago and I always recommend the Caprese Brunch Bar for casual weekend noshing. This fish dish (I just really like saying that leave me alone) is the ideal balance of easy home cooking and fancy feasting. Pantry basics meld with sweet marsala wine – which may be a pantry basic for you anyway – and thick, juicy fish filets, all prettied up with colorful tomatoes and gooey cheese.
If you’re skeptical about the fish + cheese combo, trust me here and give it a try. White fish is most akin to chicken in my opinion (I know it’s not chicken, I’m not ignorant) and chicken marsala or chicken caprese are classic combinations. The flavor of mozzarella is benign enough not to intercept the natural essences of the fish. Just try it. So good.
Don’t Dread the Dredge
Crisping up the fish is step one of this dinner. I recommend a thick fish because thinner ones break really quickly, though really it’s not deadly if they do since everything gets smothered in toppings anyway. Think halibut, cod, sea bass.
Dry the fish really well and toss in a combination of flour, fresh parmesan, salt, and pepper. Simple. Heat some oil in a skillet and fry a couple minutes per side. Finish with a swirl of butter to deepen the browning and infuse the fish with fatty goodness. Set the filets on a plate to free up the pan.
Holla for Marsala
Create an aromatic base with garlic, fresh chopped oregano, and a bit more butter. Pour in the marsala wine – I prefer a sweet variety more than a dry one. The bottles clearly indicate the style. Simmer down until reduced by half.
Add in vegetable broth and canned coconut milk. Simmer a few more minutes, taste for salt and pepper. I always like to add a pinch of both. You don’t want the sauce to boil or thin out too much. Five minutes typically does the trick for me.
Shimmy the fish into the sauce and dump over any juices on the plate. Set the tomatoes on and around the fish. I like to use a combination of heirloom cherry tomatoes and large tomatoes, but you can choose one or the other if that’s easier for you.
Last, drop on some chunks of fresh mozzarella. I really recommend a mozz ball for this as opposed to shredded. Pop the skillet in the oven at 425 until the cheese melts and bubbles a bit.
I served the plates of fish with a fresh herby salad – just arugula, chopped spinach, more basil, and whatever other fresh fixings I had in the fridge, dressed with a lemon vinaigrette. Some roasted potatoes, broccoli, or mashed potatoes go great here too. Have fun with it. What good is a meal if it isn’t somewhat fun?
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Need some more one pot/pan recipes?
One Pot Tortellini Lentil “Hamburger Helper”
Better For You One Pot Broccoli Cheddar Mac and Cheese
One Skillet Cheesy Philly-Style Mushroom Rice Bake
one pot caprese fish marsala
Ingredients
- 4 4-6 oz filets thick-cut white fish, such as halibut, cod, or sea bass
- 1/3 cup all purpose flour
- 1/4 cup finely grated fresh Parmesan cheese
- 3 tbsp salted butter
- 4 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- 1 cup sweet marsala wine
- 3/4 cup vegetable broth (or water)
- 1/2 cup canned full-fat coconut milk
- 1 1/2 cups cherry tomatoes
- 1-2 heirloom tomatoes, sliced
- 8 oz fresh mozzarella, torn
- fresh basil, for serving
Instructions
- Preheat oven to 425 degrees.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Toss the flour with the parmesan and a pinch each of salt and pepper. Dredge both sides of the fish in the mixture, shaking off excess. Sear in the skillet for 2-3 minutes per side. Drop in 1 tablespoon of butter and swirl around the fish until golden, about 1-2 minutes longer. Remove the fish to a plate.
- Melt the remaining 2 tablespoons of butter in the skillet. Stir in the garlic and oregano until very fragrant, about 1-2 minutes. Pour in the marsala and simmer until reduced by half, about 2-3 minutes. Add the broth, coconut milk, and a pinch of salt and pepper. Bring to a simmer for 5-10 minutes until slightly thickened.
- Slide the fish and any juices back into the pan. Sprinkle the cherry tomatoes overtop and place 1-2 slices of heirloom tomato on each fish filet. Top with chunks of mozzarella. Bake in the oven to 10-15 minutes until the cheese melts and the cherry tomatoes begin to burst. Divide fish onto plates and top with fresh basil, as desired.
