Oven Baked Fish (Italian Style with Tomatoes)
A super quick and delicious Italian style, oven baked fish recipe.
Ingredients
- 5 Tbsp extra virgin olive oil divided
- ¾ cup fresh breadcrumbs or ⅓ cup of dry breadcrumbs
- 12 cherry tomatoes fresh, or ½ cup (115 g) canned tomatoes (pomodorini, plum, or chopped)
- ½ tsp salt to taste (divided)
- ½ tsp oregano dried
- ⅛ tsp black pepper freshly ground (optional)
- 1 lb white fish like haddock or cod (anchovies or mackerel are the original fish used)
- 2 tsp wine vinegar or more as desired
Instructions
- Preheat oven to 400˚F (200˚C)
- Drizzle 2 tablespoonfuls of oil into the pan, then sprinkle about 3 tablespoonfuls of fresh breadcrumbs (preferably a rustic loaf) over the oil.
- Roughly chop the fresh tomatoes, if using. Put the tomatoes in a bowl and add the oregano, add some salt, a tablespoon of olive oil and mix together.
- Place pieces of fish on the breadcrumbs in the pan, sprinkle with salt and black pepper, then top with the tomato mixture.
- Sprinkle the remaining breadcrumbs on top of the tomatoes and fish. Splash with vinegar, then drizzle with 2 tablespoonfuls or more of extra virgin olive oil.
- Bake in preheated oven for 15 to 20 minutes or until fish is cooked and breadcrumbs are golden brown. Serve immediately.
Notes
- The thickness of the fish will determine a shorter or longer baking time.
- Use gluten free breadcrumbs for a gluten free dish.
Nutrition
Serving: 1 | Calories: 354kcal | Carbohydrates: 17g | Protein: 26g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 57mg | Sodium: 504mg | Potassium: 499mg | Fiber: 1g | Sugar: 3g | Vitamin A: 254IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 2mg
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