Ingredient

Capers Recipes

14 recipes with capers for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

14 recipes

Carpaccio with arugula, beef and caper — Italy recipe

🇮🇹ItalyEasy

Appetizers and Sandwiches

Carpaccio

Carpaccio is an Italian starter of raw beef fillet sliced paper-thin, created at Harry's Bar in Venice; here it is dressed with olive oil, lemon juice, capers, arugula and shaved Parmesan. The fillet goes into the freezer for 30–40 minutes first, which firms it up enough to slice thinly.

18 min240 kcal4 serves

🥑Keto⚡Quick🌾Gluten-free

Olive Tapenade with anchovy, basil and caper — France recipe

🇫🇷FranceMedium

Appetizers and Sandwiches

Olive Tapenade

Olive tapenade is a Provençal paste of chopped black and green olives, capers and anchovies, bound with olive oil and lemon juice. This version also has red onion, parsley and chili flakes. Spread it on crusty bread or serve it with grilled vegetables or fish. Makes about 450 g (roughly 2 cups), enough for 8 as a spread. A little goes a long way.

15 min85 kcal8 serves

🥑Keto⚡Quick🌾Gluten-free

Solyanka with beef, sausage and pickled cucumbers — Russia recipe

🇷🇺RussiaAdvanced

Soups

Solyanka

Solyanka is a thick Russian soup built from several kinds of cured meat, brined pickles, olives, capers, and lemon. No other soup pairs those ingredients quite like this: three or four cured meats in one pot, pickles with a splash of their brine, olives, capers, and a lemon slice dropped in at the table. The result is sour, salty, and smoky all at once, thick enough that the spoon meets resistance. It began as a peasant dish, and using up whatever cured meat is on hand is still the honest way to make it — a lone leftover sausage end belongs in this pot. Sour cream and parsley go on top, never into the pot.

170 min600 kcal6 serves

🌾Gluten-free💪High protein

Sea Bass Baked in Paper with sea bass, lemon and tomato — France recipe

🇫🇷FranceMedium

Fish and Seafood Dishes

Sea Bass Baked in Paper

Sea bass en papillote (bar en papillote in French) is a whole fish sealed in baking paper with tomatoes, olives, capers, lemon and a splash of white wine, so it steams in its own juices in the oven. Before it goes into the paper, the fish is rubbed inside and out with garlic, parsley, oregano, lemon juice and olive oil.

40 min275 kcal4 serves

🥑Keto💪High protein🌾Gluten-free

Veracruz-Style Fish (Pescado a la Veracruzana) with fish, garlic and onion — Mexico recipe

🇲🇽MexicoMedium

Fish and Seafood Dishes

Veracruz-Style Fish (Pescado a la Veracruzana)

Pescado a la veracruzana is a Mexican fish dish from the Gulf coast of Veracruz: white fish fillets baked under a tomato sauce with green olives, capers, bay leaf and jalapeños. The sauce cooks for a few minutes in a frying pan, goes over the fish, and the two finish together in the oven.

40 min300 kcal4 serves

🥑Keto🌶️Spicy💪High protein

Stewed Fish with fish, tomato and garlic — Italy recipe

🇮🇹ItalyMedium

Fish and Seafood Dishes

Stewed Fish

This recipe combines the tenderness of fish with the flavor of Mediterranean herbs and spices, as well as the sourness of tomatoes and olives. Light yet rich and flavorful.

23 min200 kcal2 serves

🥑Keto⚡Quick🌶️Spicy

Caponata with eggplant, tomato and celery — Italy recipe

🇮🇹ItalyAdvanced

Vegetable and Mushroom Dishes

Caponata

Eggplant cubes fried golden, then simmered with tomatoes, celery, capers, and olives in a sweet-sour agrodolce sauce. This Sicilian staple tastes better the next day, once all the flavors have melded and deepened.

45 min90 kcal4 serves

🌿Vegetarian🌶️Spicy🌾Gluten-free

Baked Cod with cod, butter and garlic — USA recipe

🇺🇸USAMedium

Fish and Seafood Dishes

Baked Cod

Cod fillets baked at high heat with garlic butter, capers, and lemon. Flaky inside, golden on top, done in under 30 minutes.

25 min260 kcal4 serves

💪High protein🌾Gluten-free⚡Quick

Foil Packet Fish with white fish fillets, cherry tomatoes and olive oil — USA recipe

🇺🇸USAMedium

Fish and Seafood Dishes

Foil Packet Fish

White fish fillets sealed in foil with cherry tomatoes, olives, capers, zucchini and lemon. Everything steams together in 15 minutes — on the grill or in the oven. Zero cleanup.

30 min270 kcal4 serves

💪High protein🌾Gluten-free⚡Quick

Eggs Royale (Smoked Salmon Benedict) with eggs, smoked salmon and English muffins — UK recipe

🇬🇧UKMedium

Breakfast and Brunch

Eggs Royale (Smoked Salmon Benedict)

Eggs Royale is Eggs Benedict made with smoked salmon instead of Canadian bacon or ham: a toasted English muffin topped with cold smoked salmon, a poached egg and hollandaise. It also goes by Eggs Atlantic, Eggs Hemingway and Eggs Montreal. The salmon needs no cooking, so the work is getting three things ready at the same moment: the poached eggs, the warm hollandaise and the toasted muffins. Read the whole recipe before you start.

30 min970 kcal2 serves

💪High protein⚡Quick

Pasta alla Puttanesca with spaghetti, anchovy fillets and olives — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Pasta alla Puttanesca

A bold, briny Neapolitan pasta sauce built entirely from pantry staples: anchovies, olives, capers, garlic, and canned tomatoes. The name translates roughly as 'in the manner of a prostitute' — the exact origin is disputed but the dish is genuinely Neapolitan, from the Spanish Quarter, and dates to at least the mid-20th century. What makes it work is the combination of four distinct salty elements — the anchovy dissolves into the oil, the capers add a floral brine, the olives add a fruity richness, the tomato provides acidity — and none of them taste quite right alone, but together they produce something complex and deeply savory in under twenty minutes. Do not worry about the anchovies: they disappear completely into the oil and leave no fishy taste. Only their umami remains.

25 min490 kcal4 serves

⚡Quick🌶️Spicy

Grilled Whole Fish (Mediterranean Style) with whole fish, olive oil and lemon — Greece recipe

🇬🇷GreeceMedium

Fish and Seafood Dishes

Grilled Whole Fish (Mediterranean Style)

Grilled whole fish, psari psito in Greek, is a whole sea bass or sea bream, scored, stuffed with lemon and herbs, cooked over a hot grill and dressed with olive oil and lemon. It is much simpler than it looks. A whole fish holds its moisture better than fillets (the skin and bones act as a self-basting, self-insulating shell), cooks more evenly, and has infinitely more flavor from the bones. The keys are three: the scoring (diagonal cuts through the skin so heat penetrates the flesh without waiting for it to tunnel in from the ends), the stuffing (fresh herbs and lemon slices that steam the interior with aromatic vapour as the fish cooks), and leaving the fish undisturbed for 7 to 8 minutes before the first flip so a full char crust forms and the fish releases cleanly from the grates. Sea bass (branzino), sea bream, red snapper, and whole trout are the best candidates: white-fleshed, mild, firm-skinned, and sized for individual portions.

40 min400 kcal4 serves

🌾Gluten-free💪High protein

Ingredients

Goes well with

Other ingredients that appear most often alongside capers across the archive. Pick one to drill deeper.

lemon garlic tomato anchovy fillets beef onion parsley parmesan basil sausage pickled cucumbers tomato paste