Oven Baked Fish (Italian Style with Tomatoes)

Oven baked fish with tomatoes is the way my Nonna Chiarina used to make fish. This is a typical Italian style recipe and is so easy to customize to your own liking.

Eating more fish seems to be a goal for many of us. 

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As much as I adore fish and chips it’s just not something I can have ready in 15 minutes if I’m in a hurry and just need a quick and healthy meal. 

My nonna’s recipe is perfect for those times. Even if there’s nothing in the fridge for dinner, I can defrost some frozen fish and make this oven baked fish without anything else but pantry staples. Flaky white fish is topped with tomatoes and crispy homemade breadcrumbs which are doused in red wine vinegar and drizzled with good quality olive oil; it’s absolutely delicious!

I had my last fresh tomatoes from my plants which I blitzed in a food processor to top this haddock, but you can use canned pomodorini, (or fresh) or any good quality tomatoes in a can. I put more than I normally do because I wanted to use the tomatoes, but you can see my mother’s version here.

It might remind of of the baked zucchini recipe I posted last summer which is made in a very similar manner.

How Long Does Fish Need in the Oven?

Fish doesn’t need too long in the oven, so about 15 to 20 minutes in a hot oven should be perfect. Of course, times will vary depending on what type of fish you have and how thick the pieces are. Adjust accordingly so that if you have thin filets, take them out sooner than thick ones. 

What is the Best Fish for Baking?

The best fish for baking is a nice flaky fish like haddock (my favorite) or cod, for example. However, you can use plaice, rockfish, snapper or even halibut or swordfish for this recipe. For the best seafood, it needs to be fresh or a good quality frozen product from a brand like Get Maine Lobster. Use the link to order and you’ll save 10% off, and they even stock fabulous haddock!

Can I Make this Fish Recipe Gluten Free?

Absolutely, it’s easy to make this gluten free, just omit the breadcrumbs, that’s it. Alternatively, if you can make this with gluten free breadcrumbs, too.

Note: if you like, you can omit the tomatoes and this will give you a crunchy baked fish dish, that is still tasty.

Oven Baked Fish (Italian Style with Tomatoes)

Recipe from my Nonna Chiarina              serves 2

FULL PRINTABLE RECIPE BELOW

Ingredients

• extra virgin olive oil
• breadcrumbs
• tomatoes
• oregano
• salt
• white fish
• red wine vinegar

Directions

Preheat oven to 400˚F (200˚C)

In an 8×8 baking dish, drizzle some extra virgin olive oil then sprinkle some breadcrumbs (if making gluten free, just use the extra virgin olive oil).

Prepare the tomatoes, oregano, Kosher or sea salt and extra virgin olive oil in a bowl.

Place pieces of fish in the pan and season with salt and pepper, then top with the tomato mixture. You can dot with the tomatoes, or put more (as in the picture below), to your liking.

Next, top with breadcrumbs. Again, add as much or as little as you like.

Splash with some strong red wine vinegar.

Lastly, drizzle with some good quality extra virgin olive oil.

Pop into the preheated oven for 15 to 20 minutes or until the fish is cooked and the breadcrumbs are crisp and golden brown. Serve immediately.

I think this is a dish that you’ll be enjoying on a regular rotation after tasting it just once.

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