Best Fish Recipes:
Savory Tomato Fish Fillets
This is one of the best fish recipes I know! This is easy to make, attractive, and delicious! This quick oven baked fish recipe works well with any mild white fish. Try cod, halibut, tilapia, sole, or whatever is available where you live.
Check that you have these staples at home
- in the cupboard
- canned diced tomatoes
- salt
- pepper
- dried parsley
- garlic
- in the fridge or freezer
Buy these fresh ingredients - fresh fish fillets (1 lb/500 g)
Get out your equipment - Essential
- a baking dish large enough to hold all the fish in a single layer
- a can opener
- measuring spoons
- Nice to have but not necessary
- a garlic press (if not, mince the garlic with a sharp knife)
The recipe
Preheat oven to 450F/230C. 1 can (14 oz/398 mL) diced tomatoes, drained 1 lb/500 g fish fillets 1/2 tsp/2 mL salt 1/4 tsp/1 mL pepper 1/4 cup/50 mL bread crumbs 2 Tbsp/30 mL dried parsley 2 Tbsp/30 mL butter, melted 2 cloves garlic, pressed Spoon half of the tomatoes into a baking dish. Arrange the fish on top of the tomatoes. Sprinkle the fish with the salt and pepper. Spoon the rest of the tomatoes over the fish. Combine the bread crumbs, parsley, butter and garlic.
Sprinkle this over the fish. Bake until the fish is opaque and flakes easily with a fork (about 20 minutes).
Substitutions
- Use about 1/4 cup/60 mL fresh parsley instead of dried parsley.
- Use frozen fish fillets. (Be sure to thaw them.)
- Use whole canned tomatoes, coarsely chopped - or use fresh, chopped tomatoes.
Ideas for making this recipe your own - Experiment with adding different spices to the bread crumb mixture. How about oregano, or thyme, or tarragon, or basil?
- Use fresh parsley - or other herbs - to garnish the meal.
Tips - To chop whole canned tomatoes, drain them. Then use kitchen shears to chop the tomatoes right in the can!
- Keep your bread crumbs in the freezer. They will stay fresh for a long time. (Stale bread crumbs can spoil an entire meal!)
Menu suggestion
Serve this dish with
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