in Recipes

Fish in a bed of tomatoes

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Ingredients for 4 servings:

  • 4 fish fillets (pollock or Nile perch)
  • 1 pkt. tomatoes, chunky
  • 1 onion(s)
  • 2 garlic cloves
  • ½ lemon(s), zest and juice
  • 2 tbsp butter
  • 2 tbsp breadcrumbs (white breadcrumbs), fresh
  • salt and pepper
  • 2 bunches of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Salt the fish fillets and sprinkle with lemon juice. Place tomatoes in a baking dish as the base. Place the fish on top and coat with a paste made from pureed onion, garlic, lemon juice and grated zest, butter, breadcrumbs, salt, pepper, and parsley. Bake in a preheated oven at 200-225°C (top/bottom heat) for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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