Oven-Baked Fish in Tomatoes
Published Jun 28, 2021
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If you’re looking for a delicious go-to weeknight dinner option, this Oven-Baked Fish in Tomatoes is a super easy, super quick recipe. Plus, the leftovers reheat very well, so you can pack them for lunch the next day!
Thanks to tomatoes, this fish is juicy and tender. Onions mellow as they sauté and provide a backbone for the sauce, so everything is well balanced. I love serving this meal with lots of fresh herbs and here I used parsley, but if you do not have it handy or simply prefer some other flavors, fresh cilantro or chives are a great choice, too. And, if you are up for an extra kick, you can add a little bit of chili powder or chili flakes.
Oven-Baked Fish in Tomatoes
Ingredients
- 1 pound (454 g) Alaska pollock fillets, rinsed and patted dry
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
- 1 red onion
- 1 tablespoon (15 mL) olive oil
- 1 teaspoon (1.5 g) granulated sun-dried tomatoes (or sweet paprika)
- ½ teaspoon (1.5 g) Nigella seeds*
- 1 teaspoon (1 g) dried oregano
- 8 large tomatoes, , washed and peeled
- 1 bunch fresh parsley, , chopped
Instructions
- Step 1: Preheat the oven to 400°F. Season fish fillets with the salt and pepper and use your hands to rub the seasoning into the fish. Dice the onion.
- Step 2: Place a small skillet over low heat. Add oil and onion. Sauté for 1 minute. Transfer the sautéed onion to a square 8x8-inch baking dish.
- Step 3: Add the fish fillets to the baking dish and season with granulated sun-dried tomatoes, Nigella seeds, and oregano.
- Step 4: Add the peeled tomatoes to the baking dish, sprinkle lightly with salt and pepper (if desired), and place in the oven.
- Step 5: Bake for 25 minutes, until fish fillets are cooked through. Remove from the oven and let cool for 5 minutes. Just before serving, sprinkle generously with parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
