Braised red emperor fillet with olive oil, tomatoes, capers, and olives


by: Single Chef

This is a mild-flavoured dish from fresh fish, with the olive oil, tomatoes, capers, and olive giving it a spectacular colour.


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serves: 4

4 pieces (6-oz/175-g) of thick red emperor fillet (skinned)

10 in good-quality black olives olive oil

1/4 cup olive oil

2/3 cup (150 ml) water

1/2 Juice of lemon

3 medium-sized vine-ripened tomatoes (seeded and roughly chopped)

1 teaspoon small capers (drained and rinsed)

2 tablespoons chopped flat-leaf parsley

Salt and freshly ground black pepper

Nutrition Facts
Braised red emperor fillet with olive oil, tomatoes, capers, and olives

Servings Per Recipe: 4

Amount per Serving

Calories: 176

  • Total Fat: 14.7 g
  •     Saturated Fat: 2 g
  •     Trans Fat: 0 g
  • Cholesterol: 23 mg
  • Sodium: 181.4 mg
  • Total Carbs: 4.1 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 2 g
  • Protein: 7.8 g

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1.  Season the pieces of red emperor on each side with a little salt and pepper. Cut four slices from each black olive and discard the pits.

2.  Heat the oil in a large, deep frying pan. Add the pieces of red emperor and sear for 2 minutes on each side until lightly colored. Lower the heat and add the water, lemon juice, and 1/2 teaspoon of salt. Bring up to a simmer.

3.  Cover and cook over a gentle heat for 2 minutes until the fish is just cooked through.

4.  Lift the pieces of fish out onto a plate, cover, and keep warm. Bring the juices in the pan to a vigorous boil. Throw in the olives, chopped tomatoes, capers, and chopped parsley, and boil for 30 seconds.

5.  Put the pieces of fish on four warmed plates, spoon the sauce over them, and serve.

Cooks' note:
Red emperor, one of Australia's best-flavored fish, could successfully be replaced with sea bass, john dory, or even turbot.

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