This will become your quick weekday recipe! Your home will be filled with a lovely aroma! The anchovies, capers, and olives add the most amazing flavor to this dish.
- 4 tablespoons unsalted butter
- Olive Oil
- 6 Cloves garlic, lightly smashed and peeled
- 3 Anchovy fillets, oil packed (Ortiz Anchovy Fillets in Oil 95 Gram Jar)
- 1/3 cup Kitchen Basics chicken broth (NOTE: you can replace with a dry white wine)
- 1 (28 Whole tomatoes, preferably san marzano Oz)italian plum tomatoes, crushed
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Dried thyme
- 1/2 teaspoon Red pepper flakes
- 1/2 Halved, pitted black or castelvetrano olives, cup about 15-20
- 2 tablespoon Capers, drained
- 1 1/2 lbs Mild, white fish cut into 4 pieces (Cod or Striped Pangasius (Swai) Fillet)
- 4 lobster tails, halved
- 3/4 teaspoon Sea salt
- 1/4 cup Fresh basil or flat leaf parsley, chopped, optional
- Crushed red pepper flakes, for serving
Tools:
Can Opener
Wooden Spoon
Ovenproof 12 in Pan/Skillet