Tomato & Basil Baked Fish: Recipe

One of the things that I love most about the summer is the bountiful quantities of fresh tomatoes and basil that are available. This dish is adapted from a Nigel Slater recipe that I like cooking – I’ve tweaked several things, but the key changes are that I’ve removed cream from the equation and replaced pasta with fish which makes this a very healthy option.

tomato basil baked fish recipe


Preparation Time: 5 minutes          /          Cooking Time: 55 minutes          /          Serves 2


Ingredients

  • 500g cherry tomatoes
  • 40 fresh basil leaves
  • 1 garlic clove, finely sliced
  • 1 800g or 2 400 g fillet(s) of pink snapper
  • 30ml extra virgin olive oil
  • salt & pepper to taste

 

Method

  1. Pre-heat the oven to 200oC.
  2. Cover a 30 x 25 cm baking dish with aluminium foil.
  3. Spread the tomatoes and garlic evenly across the baking dish and drizzle with olive oil.
  4. Put in the oven for about 40 minutes, until the tomatoes start to turn black and split.
  5. Take the baking dish out of the oven and give the tomatoes a little shake.
  6. Turn the oven down to 180oC.
  7. Press down on each of the tomatoes with a fork. Be careful as they can squirt.
  8. Place the fish fillet(s) in the centre of the baking dish, ensuring the tomatoes are next to, and not under the fish (the tomatoes can be under the fish, but it works better if they aren’t).
  9. Put the baking tray back into the oven for a further 15 minutes. The fish is ready when it’s no longer translucent and flakes when you cut through it.
  10. Take the baking tray out of the oven and scatter the basil leaves over the tomatoes, stirring them through the tomatoes for about a minute until they start to wilt.
  11. Serve with the fish on the bottom of the plate and the tomato and basil piled generously on top.

tomato basil baked fish recipe

Notes

If you can’t find pink snapper, any white, flaky fish such as bream or sea bass can be used.

If your fish fillet has the skin on, ensure that the the skin is facing down when baking.

This dish is easily scalable. Using twice the amount of all ingredients will serve 4 people with no other adjustments required.

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Paul
Paul
Paul founded The City Lane back in 2009 as a place to share photos of his travels around Europe with friends and family. The City Lane might have changed quite a lot since those early days but one thing that’s remained constant is Paul’s passion for food, travel and culture, and a desire to photograph and write about his experiences. Paul has a strong inquisitive nature that drives him to look beneath the surface in order to discover what really makes a city and its people tick, and what better way to do this than over a good meal or drink, with a city’s locals, at places that people who live in that city actually frequent. Paul is also a co-host of The Brunswick Beer Collective, a podcast that may or may not actually be about beer.

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