Mediterranean Baked Fish

Mediterranean Baked Fish


176 people made this

About this recipe: Fish fillets are baked in a Parmesan tomato sauce made with Italian herbs and seasonings, olives, and white wine. Thick firm fish fillets will take longer to bake however they are just as delicious.

Martin Kaplan

Serves: 4 

  • 5 small tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1/2 red onion,peeled and chopped
  • 2 cloves garlic, chopped
  • 1 pinch dried oregano
  • 4 tablespoons white wine
  • 24 Kalamata olives, pitted and chopped
  • 4 tablespoons capers
  • 1 teaspoon fresh lemon juice
  • 6 leaves fresh Italian basil, chopped
  • 3 tablespoons freshly grated Parmesan cheese
  • 600-750g fish fillets
  • 6 leaves fresh Italian basil, torn into pieces

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat oven to 200 C.
  2. Bring a saucepan of water to the boil. Plunge tomatoes into the boiling water for a second or two then immediately remove to a medium bowl of ice water. Drain, then remove skins. Chop and set aside.
  3. Heat olive oil in a frying pan over medium heat, and cook onion until tender. Stir in garlic and oregano. Stir in tomatoes, and cook until softened. Mix in wine, olives, capers, lemon juice and the chopped basil.
  4. Reduce heat, blend in Parmesan cheese and simmer until the mixture is reduced to a thick sauce, about 15 minutes.
  5. Place fish in a shallow baking dish. Cover with the sauce, and top with remaining basil leaves.
  6. Bake in the preheated oven for 12 minutes until fish is easily flaked with a fork.

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