RECIPE · GIANT GROUPER · MAIN

Fish in Tomato Sauce
with Orzo

In this summery recipe, grouper is gently braised in an aromatic tomato sauce with olives and capers. Fruity tomatoes, savory ingredients and the tender fish fillet are reminiscent of Mediterranean cuisine — and the small orzo pasta soaks up the rich sauce perfectly.

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Superior Taste Award 2026

  • Serves 3

  • Difficulty: Medium

  • Prep 40 min

  • Braised

  • Olives · Capers

Ingredients:

  • 3 grouper loin portions, 150 g each
  • 200 g orzo pasta (also known as risoni or kitharaki)
  • 1 tin of chopped tomatoes (400 g)
  • 4 tbsp extra virgin olive oil
  • 1 tbsp tomato purée
  • 50 ml white wine
  • 1 onion, cut into half-rings
  • 2 garlic cloves, finely chopped
  • 150 g black olives, pitted (e.g. Kalamata)
  • 3 tbsp capers
  • A pinch of cayenne pepper
  • Salt and freshly ground pepper to taste
  • ⅓ bunch of parsley, finely chopped
  • 1 tbsp salt for the pasta water
  • Freshly ground black pepper

How to cook it:

  1. Cut the onion into half-rings and fry in a large saucepan or deep frying pan with the olive oil over a medium heat until translucent. Add the finely chopped garlic and fry briefly until it releases its aroma. Then deglaze with the white wine and simmer briefly to allow the flavors to blend.

  2. Add the chopped tomatoes and tomato purée, and top up with about 50 ml water. Season the sauce with freshly ground pepper and a pinch of cayenne pepper, and season carefully with salt, as the olives and capers already provide a natural saltiness. Simmer the sauce over a low heat. After about 15 minutes, stir in the pitted black olives and capers and season the sauce to taste once more.

  3. Meanwhile, cook the orzo pasta in 2.5 liters of lightly salted water according to the instructions on the packet. Remove the skin from the grouper loin portions and then place them in the finished tomato sauce. Allow the fish to braise in the sauce over a very low heat for about 8 to 10 minutes, until it is cooked through and tender.

  4. Divide the orzo pasta between plates, spoon the aromatic tomato sauce over the top and place one grouper portion in the center of each plate. Drizzle with a little olive oil, garnish with freshly chopped parsley and serve immediately.