6 individual white fish fillets (flounder works well)
1-8 oz jar capers
5 shallots peeled and minced
5 tomatoes, chopped
¼ cup chopped fresh basil leaves
2 lemons, juiced
grated rind from one of the lemons
2 tablespoons olive oil
fresh ground pepper
Place all ingredients minus the fish in a bowl. Stir to combine.
Refrigerate for at least one hour for flavors to blend and intensify.
Preheat oven to 400.
Place fish fillets on a baking sheet and season with salt and pepper.
Top each fillet with about the sauce. Place on top rack of the oven.
Cook for 10 minutes depending on size of fillets. Cut to check for doneness- fish should be opaque in the center and not mushy or wet.