Best 12 Baked Fish With Tomatoes Recipes

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**Baked Fish with Tomatoes: A Mediterranean Delight**

Immerse yourself in the culinary wonders of the Mediterranean with our exquisite baked fish with tomatoes recipe. This delectable dish combines the freshness of succulent fish fillets with the vibrant flavors of ripe tomatoes, aromatic herbs, and a hint of tangy lemon. It's a symphony of flavors that will tantalize your taste buds and leave you craving more. Our comprehensive guide provides three variations of this classic dish, each offering a unique twist to suit your preferences. From a classic tomato sauce to a flavorful salsa verde and a zesty lemon-herb butter, these recipes cater to a range of culinary tastes. Prepare to embark on a culinary journey that will transport you to the shores of the Mediterranean, where the sun-kissed tomatoes and the freshest seafood come together in perfect harmony.

Let's cook with our recipes!

MEDITERRANEAN BAKED FISH RECIPE WITH TOMATOES AND CAPERS



Mediterranean Baked Fish Recipe with Tomatoes and Capers image

Easy Mediterranean baked fish recipe with tomatoes and capers. A bright, delicate and flavor-packed baked fish that comes together in just 35 minutes! Make your salads and sides before you make the fish.

Provided by The Mediterranean Dish

Categories     Entree

Time 35m

Number Of Ingredients 15

1/3 cup Private Reserve Greek extra virgin olive oil
1 small red onion, finely chopped
2 large tomatoes, diced (3 cups diced tomatoes. Use quality canned tomatoes, if you like)
10 garlic cloves, chopped
1 1/2 tsp organic ground coriander
1 tsp all-natural sweet Spanish paprika
1 tsp organic ground cumin
1/2 tsp cayenne pepper (optional)
1 1/2 tbsp capers
Salt and pepper
1/3 cup golden raisins
1 1/2 lb white fish fillet such as cod fillet or halibut fillet (wild, if possible)
Juice of 1/2 lemon or more to your liking
Zest of 1 lemon
Fresh parsley or mint for garnish

Steps:

  • Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
  • Heat oven to 400 degrees F.
  • Pat fish dry and season with salt and pepper on both sides.
  • Pour 1/2 of the cooked tomato sauce into the bottom of a 9 1/2" x 13" baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
  • Bake in 400 degrees F heated-oven for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
  • Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. (See other suggestions for sides or salads up in the post)

Nutrition Facts : Calories 308 calories, Sugar 7.8 g, Sodium 146.9 mg, Fat 17.4 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2 g, Protein 27 g, Cholesterol 57.9 mg

MEDITERRANEAN BAKED WHITE FISH



Mediterranean Baked White Fish image

Loaded with bright Mediterranean flavors, this baked white fish takes is seasoned with oregano and garlic and topped with a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes! Be sure to check out my fish tips and the video for how to make this recipe below!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 10

1 ½ lb white fish fillet such as cod or halibut, ((1 to 1 ½ in thickness))
Kosher salt and ground black pepper
Extra virgin olive oil
Juice of ½ lemon (more for later)
8 ounces cherry tomatoes, (halved)
3 ounces pitted olives, (halved (I used a combination of kalamata olives and green olives) )
3 tablespoons minced red onion
4 to 5 garlic cloves, (minced)
1 tablespoon fresh thyme leaves
2 teaspoons dried oregano

Steps:

  • Heat the oven to 425 degrees F.
  • Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
  • In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
  • Pour the tomato and olive mixture over the fish.
  • Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
  • Remove from the heat and serve.

Nutrition Facts : Calories 128.3 kcal, Carbohydrate 3.9 g, Protein 21 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 48.8 mg, Sodium 286.8 mg, Fiber 1.3 g, ServingSize 1 serving

BAKED FISH WITH TOMATO-OLIVE SAUCE



Baked Fish with Tomato-Olive Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1/2 white onion, diced
1 tablespoon minced cilantro stems, plus 1/4 cup chopped leaves
1 cup long-grain white rice
Kosher salt and freshly ground pepper
1 14-ounce can cherry tomatoes
1/3 cup pimiento-stuffed olives (about 20), roughly chopped
2 cloves garlic, minced
1 cup whole pickled jalapeños with carrots
4 snapper or sea bass fillets (about 6 ounces each)
1/2 teaspoon chili powder
Lime wedges, for serving

Steps:

  • Preheat the oven to 425˚. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and cilantro stems and cook, stirring, until softened, 3 to 4 minutes. Add the rice and stir to coat. Add 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork.
  • Meanwhile, pour the tomatoes into a 9-by-13-inch baking dish and roughly crush them with your hands. Mix in the remaining 3 tablespoons olive oil, chopped cilantro, olives, garlic, 1/2 teaspoon salt and a few grinds of pepper. Chop 1 pickled jalapeño and stir it into the sauce. Season the fish with salt, pepper and the chili powder. Place skin-side down in the dish and spoon some of the sauce on top.
  • Bake until the fish is cooked through and the sauce is bubbling, 15 to 20 minutes. Divide the rice and fish among plates. Serve with lime wedges and the remaining pickled jalapeños and carrots.

Nutrition Facts : Calories 530, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 63 milligrams, Sodium 1001 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 40 grams, Sugar 5 grams

BAKED FISH WITH TOMATOES



Baked Fish with Tomatoes image

Another simple, yummy recipe for cod. Please feel free to use fresh herbs in place of the dried. I usually sprinkle the top with some fresh parsley. Can also use fresh tomatoes when they are in season.

Provided by Kozmic Blues

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cod fish fillet
2 tablespoons butter or 2 tablespoons margarine
1/2 cup onion, finely chopped
1/2 cup green pepper, finely chopped
1 tablespoon flour
1 teaspoon brown sugar
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 (15 ounce) can diced tomatoes with juice (I like whole, peeled canned tomatoes and I crush them by hand)
salt and pepper

Steps:

  • Preheat your over to 400 degrees.
  • Spray a baking dish with non-stick spray.
  • Melt butter in a pan over medium heat.
  • Add onion and pepper and saute until softened.
  • Stir in flour, brown sugar, herbs, salt and pepper to taste, and combine well.
  • Gradually stir in tomatoes with juice.
  • Bring sauce to a boil.
  • Keep stiring until sauce has slightly thickened.
  • Place fish fillets in baking dish and top with the sauce.
  • Place dish in oven and bake for 12-15 minutes or until fish is cooked through and flakes easily.

TOMATO-BASIL BAKED FISH



Tomato-Basil Baked Fish image

This recipe works successfully with many kinds of fish, while the rest of the ingredients are things you're likely to have on hand. Baked fish is so simple and so good for you. I make this often! -Annie Hicks, Zephyrhills, Florida

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon lemon juice
1 teaspoon olive oil
8 ounces red snapper, cod or haddock fillets
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 plum tomatoes, thinly sliced
2 teaspoons grated Parmesan cheese

Steps:

  • In a shallow bowl, combine lemon juice and oil. Add fish fillets; turn to coat. Place in a greased 9-in. pie plate. Sprinkle with half each of the basil, salt and pepper. Arrange tomatoes over top; sprinkle with cheese and remaining seasonings., Cover and bake at 400° until fish flakes easily with a fork, 10-12 minutes.

Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 256mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

BAKED FISH WITH TOMATOES, OLIVES AND CAPERS



Baked Fish with Tomatoes, Olives and Capers image

For this full-flavored weeknight dinner, fish fillets are baked with a quickly assembled tomato sauce flavored with olives, capers, garlic and oregano. Baking the fish in the sauce makes it difficult to overcook, and has the convenient benefit of being served with simply boiled potatoes.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons extra-virgin olive oil
4 6-ounce snapper or black sea bass fillets, pin bones removed
Kosher salt and freshly ground pepper
1 small white onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
2 bay leaves, preferably fresh
1 28-ounce can diced fire-roasted tomatoes with green chiles
1/2 cup pimiento-stuffed green olives, roughly chopped
2 tablespoons capers in brine, drained
1 pound baby Yukon Gold or red-skinned potatoes, quartered
Chopped fresh cilantro, for serving

Steps:

  • Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
  • Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
  • Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
  • Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.

Nutrition Facts : Calories 510, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1345 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Sugar 4 grams, Protein 39 grams

BAKED COD WITH TOMATOES AND ONIONS



Baked Cod with Tomatoes and Onions image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

1 (2 to 5-pound) line caught cod fillet with the skin-on
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon kosher salt
11/2 teaspoons ground black pepper
5 large Roma plum tomatoes, stem ends removed, sliced lengthwise
1 1/2 cups sliced yellow onions
2 tablespoons minced garlic
Olive Spread, recipe follows
Cilantro sprigs, for garnish
1 tablespoon minced shallots
2 cups pitted brine-cured black olives
1 tablespoon minced garlic
1 tablespoon capers, drained
4 anchovy fillets
1 tablespoon chopped parsley
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper.
  • In a mixing bowl, toss together the sliced tomatoes, onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed.
  • Place the fish, skin side down, in a roasting pan. Thickly coat the top side of the fish with the olive spread. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 20 minutes.
  • Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs.
  • In the bowl of a food processor, combine all the ingredients and puree. Transfer to a bowl. Cover and set aside until needed, or refrigerate for up to 3 days in an airtight container.

GREEK BAKED FISH WITH TOMATOES AND ONIONS



Greek Baked Fish With Tomatoes and Onions image

The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the "Good Alternatives" list I recommend Mahi Mahi from United States waters.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h15m

Yield Serves 4

Number Of Ingredients 13

2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States)
Salt and freshly ground pepper
Juice of 1 large lemon
2 tablespoons extra virgin olive oil
1 pound onions, cut in half lengthwise and then sliced thinly across the grain
2 large garlic cloves, minced or puréed
1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)
1/8 teaspoon sugar
1 teaspoon sweet paprika
1/8 teaspoon cinnamon
1 tablespoon tomato paste dissolved in 1/4 cup water
1/2 cup dry white wine or red wine
Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup)

Steps:

  • Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
  • Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
  • Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1415 milligrams, Sugar 11 grams

BAKED FISH WITH TOMATOES, BASIL & CRISPY CRUMBS



Baked fish with tomatoes, basil & crispy crumbs image

A low-fat traybake supper that's full of flavour. Combine lean white fish with cherry tomatoes, a pesto crumb, green beans and broccoli

Provided by Lucy Netherton

Categories     Main course

Time 30m

Number Of Ingredients 7

2 x 400g cans cherry tomatoes
1 tbsp balsamic vinegar
3 tbsp basil pesto
2 tbsp breadcrumbs
4 skinless firm white fish fillets (about 140g each)
320g pack green bean
320g pack thin-stemmed broccoli

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 mins.
  • Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.
  • Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.

Nutrition Facts : Calories 257 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.9 milligram of sodium

BAKED FISH WITH TOMATOES, ZUCCHINI, AND OLIVE SAUCE



Baked Fish with Tomatoes, Zucchini, and Olive Sauce image

This recipe is practically foolproof and easily adaptable to just about any fish and any vegetables you like or have around the house. Tasty! Serve over rice with a fresh green salad on the side.

Provided by THELMALU99

Categories     Seafood     Fish     Tilapia     Baked

Time 1h20m

Yield 2

Number Of Ingredients 12

2 (4 ounce) fillets tilapia
1 splash dry white wine
salt and ground black pepper to taste
2 tablespoons olive oil, divided
1 medium onion, diced
4 cloves garlic, minced
3 large plum tomatoes, chopped
1 large zucchini, sliced and quartered
¾ (6 ounce) can chopped black olives
¼ cup dry white wine
20 sprigs cilantro, chopped
½ teaspoon hot sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange tilapia in a baking dish. Add a splash of white wine and season with salt and pepper.
  • Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until garlic is fragrant and onion is tender, about 3 minutes. Add tomatoes. Cover and simmer until tomatoes begin to release their juices, about 4 minutes.
  • Add zucchini, olives, and wine; simmer for 5 minutes. Add cilantro and hot sauce. Season with salt and simmer for 3 to 4 minutes longer. Spoon sauce over and around tilapia and drizzle with remaining olive oil. Cover tightly with foil.
  • Bake in the preheated oven until fish flakes easily with a fork, about 45 minutes.

Nutrition Facts : Calories 434.9 calories, Carbohydrate 23.2 g, Cholesterol 40.9 mg, Fat 22.5 g, Fiber 6.9 g, Protein 27.9 g, SaturatedFat 3.2 g, Sodium 677.1 mg, Sugar 8.8 g

BAKED FISH WITH TOMATOES AND OLIVES



Baked Fish with Tomatoes and Olives image

Tomatoes, olives and lemon give this dish its Mediterranean flavors. A mixture of mayonnaise and Parmesan cheese spread over the top of the fillet creates a tasty coating that also helps keep the fish moist during baking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 10

1 skinless tilapia fillet (6 ounces)
4 teaspoons mayonnaise
1 teaspoon lemon juice
1 teaspoon grated lemon zest
2 plum tomatoes thinly sliced
1 tablespoon grated parmesan cheese
1 teaspoon olive oil
Ground pepper
Coarse salt
3 kalamata olives pitted and coarsely chopped (2 tablespoons)

Steps:

  • Preheat oven to 450 degrees. In a small ovenproof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.
  • In a small bowl, stir together mayonnaise, Parmesan, and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayonnaise mixture on top.
  • Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes.

Nutrition Facts : Calories 423 g, Fat 29 g, Fiber 2 g, Protein 35 g

COCONUT FISH AND TOMATO BAKE



Coconut Fish and Tomato Bake image

A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavor. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the market. You'll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.

Provided by Yewande Komolafe

Categories     dinner, weeknight, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

3/4 cup unsweetened coconut milk
1 (1-inch) piece fresh ginger, scrubbed and finely grated
1 garlic clove, finely grated
1/2 teaspoon ground turmeric
1/2 teaspoon red-pepper flakes
1 tablespoon honey
Kosher salt
2 limes
1/2 cup chopped cilantro
4 (6-ounce) fish fillets, such as snapper, haddock, striped bass, fluke, sablefish or salmon, skin on or off
2 pints cherry or grape tomatoes
3 tablespoons olive oil

Steps:

  • In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.
  • Zest and juice 1 lime directly into the coconut milk mixture. Stir in 1/4 cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
  • Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.
  • Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.
  • Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.
  • Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining 1/4 cup cilantro and serve with lime wedges for squeezing.

Tips:

  • Choose the Right Fish: Opt for fish fillets or steaks that are firm and have a mild flavor, such as tilapia, cod, salmon, or halibut.
  • Season Wisely: Don't be afraid to season your fish liberally with salt, pepper, and your favorite herbs and spices. This will enhance the natural flavors of the fish.
  • Don't Overcook the Fish: Fish cooks quickly, so keep an eye on it to prevent overcooking. The ideal internal temperature for cooked fish is between 145°F (63°C) and 155°F (68°C).
  • Use Fresh, Ripe Tomatoes: The quality of your tomatoes will greatly impact the taste of your dish. Choose tomatoes that are ripe, firm, and have a deep red color.
  • Roast the Tomatoes: Roasting the tomatoes intensifies their flavor and sweetness. You can roast them whole or cut them into halves or quarters.
  • Make a Flavorful Sauce: Combine the roasted tomatoes with garlic, herbs, and your favorite seasonings to create a delicious sauce for the fish.

Conclusion:

With its simple ingredients and easy-to-follow instructions, this baked fish with tomatoes recipe is a great option for a quick and healthy meal. The combination of tender, flaky fish and flavorful roasted tomatoes makes for a satisfying and delicious dish. Feel free to experiment with different types of fish and seasonings to create your own unique variation of this classic recipe. Enjoy!

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