Oregano Caper Fish Recipe

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A great recipe for the hotter months by Maayan Schwartz.

Serves 2-3


600 gram white fish fillet (sole or barramundi are best)

1/3 cup fresh oregano leaves

1 tablespoon capers

1 tablespoon olive oil

Juice from 2 lemons

12 cherry tomatoes, sliced in half

Pink Himalayan salt and black pepper to taste


Preheat oven to 180˚C.

Take a baking dish large enough to hold the fish and line it with baking paper. Place the fish fillet on the baking paper and sprinkle with the oregano leaves. Pour the lemon juice and olive oil over the fish and place the capers and tomatoes around the fish.

Sprinkle with a pinch of black pepper. Put the dish in the oven for about 20-25 minutes or until the fish and tomatoes are soft.

Recipe and picture by Maayan Schwartz

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