Oven Baked Fish (Italian Style with Tomatoes)
User Reviews
4.9
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Prep Time
7 mins
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Cook Time
15 mins
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Total Time
22 mins
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Servings
2
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Calories
584 kcal
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Course
Main Course
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Cuisine
Italian
Oven Baked Fish (Italian Style with Tomatoes)
Description
Oven Baked Fish (Italian Style with Tomatoes) combines white fish, such as haddock or cod, with a tomato and breadcrumb topping seasoned with oregano, salt, and pepper. The fish rests on a bed of toasted breadcrumbs in olive oil, which crisps in the oven, offering contrast to the flaky fish. Fresh cherry tomatoes or canned varieties are mixed with olive oil and oregano and layered on the fish, adding juiciness and subtle acidity. The dish is finished with a drizzle of wine vinegar and olive oil, then baked at 400°F until the fish is cooked through and the breadcrumbs are golden.
The flavor is mild and herbaceous with a slight tang from the vinegar, while the texture balances moist fish with crunchy breadcrumb topping. This preparation suits a simple dinner and pairs well with light sides. Adjust the baking time depending on fish thickness to avoid overcooking. Using gluten-free breadcrumbs accommodates dietary needs without compromising texture.
Ingredients
- 1 Tbsp extra virgin olive oil
- ¾ cup breadcrumbs or ⅓ cup of dry breadcrumbs, fresh
- 12 cherry tomato fresh, or ½ cup (115 g) canned tomatoes (pomodorini, plum, or chopped
- 1 lb white fish like haddock or cod
- ½ tsp salt to taste (divided)
- ⅛ tsp black pepper freshly ground (optional)
- ½ tsp oregano dried
- 2 Tbsp extra virgin olive oil divided
- 2 tsp wine vinegar
Instructions
- Preheat oven to 400˚F (200˚C)
- Drizzle 1 tablespoon 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 a tablespoonful 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
- Adjust baking time based on the thickness of the fish to ensure proper cooking without drying.
- Gluten-free breadcrumbs can be used to make this dish suitable for gluten-intolerant diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 584kcal | 29% |
| Carbohydrates | 34g | 11% |
| Protein | 52g | 104% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 113mg | 38% |
| Sodium | 1008mg | 42% |
| Potassium | 997mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 508IU | 10% |
| Vitamin C | 23mg | 26% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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