Baked Fish with Tomatoes and Herbs

    • Prep Time
    • 10 mins
    • Cook Time
    • 10 mins
    • Yield
    • 4 fillets
    • Difficulty Level

This is a recipe for baked fish with tomatoes and herbs. The fish bakes in a tomato and herb mixture in minutes creating a simple, flavorful and beautiful dish.

If you have 4 individual size baking dishes or cocottes this is a great time to use them. I serve the fish right in the baking dishes. If you don’t, don’t panic–it’s okay just to serve everyone at the table.

This dish is flavorful and perfect for any season. It’s delicious, healthy and light. I love to serve this fish with some fresh crusty bread to scoop up that delicious tomatoey liquid the fish cooks in. Enjoy!

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Ingredients

  • 4, 4 oz trout fillets
  • 1 can diced tomatoes
  • 1/4 cup capers, drained
  • 2 garlic gloves, thinly sliced or pressed
  • 1 lemon, juiced and zested
  • 1 1/4 tsp salt
  • 3/4 tsp ground pepper
  • 3 tbsp extra-virgin olive oil
  • 1 cup chopped parsley

Instructions

  • 1. Preheat the oven to 425 degrees Fahrenheit. Season the fish fillets on both sides with the salt and pepper and lay each fillet in a separate baking dish or bake them all together. Add the tomatoes, capers, garlic, lemon juice, lemon zest and olive oil. Cook the fish until the flesh is lightly golden and flaky, about 10 minutes.
  • 2. Serve in baking dish, garnish with parsley.

Instructions

  • 1. Preheat the oven to 425 degrees Fahrenheit. Season the fish fillets on both sides with the salt and pepper and lay each fillet in a separate baking dish or bake them all together. Add the tomatoes, capers, garlic, lemon juice, lemon zest and olive oil. Cook the fish until the flesh is lightly golden and flaky, about 10 minutes.
  • 2. Serve in baking dish, garnish with parsley.

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  • Average Rating

    (5 / 5)


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