Whitefish with Caper Sauce


I essentially spent my entire summers as a kid at the pool (engulfed in sunscreen, of course). While on vacation, I’ve basically taken up residence there while taking advantage of its weekly  “Coals & Ice,” in which the pool staff cooks your semi-prepared food on its outdoor grills and serves it to you in the dining areas surrounding the pool. This past Sunday I prepared a simple fish dish with a decidedly summer feel-a light sauce with lots of lemon and capers, as well as healthy, yet flavorful side dishes. Recipe below the pictures-enjoy!!








  • 1 1/2 pound whitefish
  • 1 cup cherry tomatoes
  • 1/4 cup olive oil
  • 2 tablespoons capers
  • 1/4 cup pesto
  • 1/4 cup chives, chopped
  • 1/4 cup Parmesan
  • 2 anchovies, chopped
  • 1/4 cup breadcrumbs
  • 1 lemon


1. To make sauce, combine olive oil, capers, pesto, chives, Parmesan, anchovies, breadcrumbs, and juice from 1/2 a lemon in small bowl and set aside.

2. Chop cherry tomatoes in half, length-wise, and slice remaining lemon. Add half of caper sauce to the fish and top with tomatoes and lemon. Grill whitefish (skin side down) in a skillet, or barbecue in foil or, preferably, in grilling basket. Heat the remainder of sauce, add to dish, and serve immediately.



  1. What a beautiful recipe Sarah. Your food is always so clean and I can tell you have a very organized kitchen! :) What fish did you use? I’m curious because I have just started venturing into different types of white fish since Halibut is so expensive.

    1. Thank you! We used Lake Superior whitefish, which was pretty moderately priced, but probably specific to the great lakes area :( I bet you luck out in Seattle with your fish selection! Unfortunately my kitchen isn’t very organized in reality (my mom’s, shown here, is), but that’s the beauty of cropping!

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