Last week I shared an old favorite tautog recipe called Parmesan Crusted Tautog.
Now I would imagine that many of you have plenty of tautog fillets in your freezer after this productive fall tautog season, so I figured what better time than now to share another blackfish favorite of mine!
In this recipe, tautog is simmered and roasted in a Mediterranean style sauce of freshly chopped tomatoes, spices, herbs, capers and golden raisins.
Ryan and I really enjoyed this dish - it is heavenly! Plus what could be better than enjoying a meal from something caught locally on Cape Cod?
This recipe also works for halibut, swordfish, striped bass, bluefish, shrimp or chicken, so even if you can't find any tautog, you can still enjoy this delicious sauce.
Downloadable Recipe
For this recipe, I created a printable card which you can download below. Simply click here to download and print the recipe.
You can also click the recipe card below to open up a larger view. 
In Conclusion
The recipe worked out great for us, but cooking (like fishing) can be a challenge. If you run into any issues or need help with anything, then please just let me know by leaving a comment below.
Ryan and I had a lot of fun filming this cooking video, and of course, eating the dish! We'll get better with more practice, but I hope you enjoyed the video and this recipe.
Good luck with your cooking and please let us know if you give this recipe a try!
Happy Cooking 
Hi. Mediterranean Roasted Tautog calls for 1/4 cup broth. What type of broth?
Hey Maureen! Chicken or vegetable broth will work just fine. Let us know if you have any other questions!
Beautiful looking dish.
Great add with the lemon zest!
I add zest to anything that calls for lemon juice and benefits from the enhanced lemon flavor – even if it’s not in the recipe.
I’m buying a zester today!
Looks delish Lauren.
I’m going to sprinkle parmasean or feta cheese on it.
We made this last night using some BSB we caught this spring. It was quite incredible. The flavors are really terrific. I made 50% more sauce for 4 fillets and that was perfect, 18min in the oven. I’ll send you a picture. It was our best preparation of BSB yet!
I’m so glad to hear you liked it! It reminds me that I need to make this again too, it’s definitely one of our favorites! Good to know you made more sauce – more is always better anyways to soak up with some bread!
Hi Lauren. I tried this recipe the other day using cod fish instead of tautog. It was delicious. Thanks.
So happy to hear that! Thanks for trying my recipe 🙂
I made this with striped bass and it was tremendous. It’s an incredible mix of flavors and so easy. I highly recommend it.
Thank you so much Mary! I’m so glad you enjoyed it!
Thank you Lauren! This recipe looks great with good guidance. Hope to try it soon.
Ed
Thank you Ed! I hope you’re able to give it a try!
Looks awesome Lauren! Looking forward to trying! Thanks!
Thank you Leslie! I hope you love it!
Looks delicious.
Thank you for the recipe.
Tad
Thank you Tad! I hope you can try it out!