Baked White Fish with Charred Tomatoes and Feta
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 people
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Calories
234 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean
Baked White Fish with Charred Tomatoes and Feta
Description
Baked White Fish with Charred Tomatoes and Feta begins with slowly sautéing thinly sliced onion, leek, and red bell pepper in olive oil until softened. Garlic and lightly crushed cumin seeds add aroma before tomato paste and white wine are emulsified into the mixture. Chopped canned Italian plum tomatoes and herbs like thyme and lemon peel round out the sauce, which simmers for 15-20 minutes to thicken and concentrate flavors.
Seasoned rockfish fillets are gently nestled into the thick tomato mixture, and chunks of creamy feta are arranged around them. The dish is baked at high heat for 8-12 minutes until the fish is just cooked and the feta softens but retains shape. The final flavors balance bright tomato acidity, earthy cumin, fresh thyme, and salty creaminess from the feta, offering a complex yet approachable seafood entrée.
This dish pairs well with rice, pasta, or crusty bread to soak up the flavorful sauce, making it versatile for a variety of meals.
Serving suggestions include garnishing with fresh parsley and a finishing splash of lemon juice. The recipe notes recommend serving with a starch to enjoy the sauce fully.
Ingredients
- 1 yellow onion thinly sliced, large
- 1 leek thinly sliced (white and light green parts only, large
- 1 red bell pepper thinly sliced
- 3 tablespoons olive oil
- 6 cloves garlic thinly sliced
- 2 teaspoons cumin seeds lightly crushed
- 2 teaspoons tomato paste
- ½ cup white wine
- 1 pound canned Italian plum tomatoes peeled and chopped
- 2 tablespoons thyme plus extra for garnish, leaves
- 2 trips lemon peel shaved
- 4 filets rockfish
- ⅔ cup feta cheese torn into chunks
- red pepper flakes to taste
- 1 ½ teaspoons lemon juice
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- flat leaf parsley for garnish
Instructions
- Preheat the oven to 425 degrees F.
- In a large oven-safe skillet, sauté the onion, leek and bell pepper in the olive oil on a medium heat for about 10 minutes or until softened. Add the garlic and cumin and cook for another minute. Stir in the tomato paste and then add the white wine. Allow this to bubble away for a couple of minutes. Mix in the tomatoes, half of the thyme, the lemon peel, 1 teaspoon of salt and ½ teaspoon freshly cracked black pepper and stir well. Simmer gently until the sauce thickens, 15-20 minutes, adding a little extra water if it goes much thicker than your typical pasta sauce. Taste and add salt and pepper accordingly. Remove from the heat and discard the lemon peel.
- Season the rock fish pieces with salt and pepper and nestle them into the tomato sauce. Press the feta pieces around the fish so that they are also semi submerged in the sauce. Finish with the remaining tablespoon of thyme leaves. Place on the top rack of the oven and bake for 8-12 minutes, until the seafood is just cooked, the sauce bubbles nicely and the cheese turns golden.
- Drizzle with lemon juice before serving and parsley or basil to garnish
Notes
- Serve over rice, pasta, or with bread to absorb the flavorful tomato and feta sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 23mg | 8% |
| Sodium | 484mg | 20% |
| Potassium | 478mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1767IU | 35% |
| Vitamin C | 63mg | 70% |
| Calcium | 215mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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