Recipe: Baked Fish with Tomatoes and Herbs
Serve the fish with whole grain pasta, quinoa or a baked sweet potato. Round it off with a steamed vegetable. Throw in a slice of whole grain bread; the sky is the limit. Feed a family of four for under $20, which is competitive — if not downright cheaper — than any fast food you can find on the road.
Yield: 3-4 servings
Active Time: 5 minutes
Bake Time: 20-30 minutes
- 2 pounds dense, flaky white fleshed fish, such as cod, halibut or haddock (center cut, thicker fillets
- Extra virgin olive oil, as needed
- 3 tablespoons dry white wine or lemon juice
- 1 (14 ounce) can diced tomatoes
- Fresh herbs, such as basil, parsley or dill
1. Preheat oven to 375 degrees
2. Select a baking dish large enough to accommodate the fish and tomatoes, and lightly oil. Place the fish, skinned side down, in dish and brush fish with oil, then drizzle with wine or lemon juice. Season fillets with kosher salt and freshly ground pepper.
3. Divide canned tomatoes with their liquid over the fish then drizzle with about 1 tablespoon oil. Bake on middle rack of oven, uncovered, until fish is cooked, 20-30 minutes, depending on oven and thickness of fillet. The fish is done when flesh is opaque and separates easily into flakes when tested with a fork. Sprinkle with herbs and serve.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Jan. 5, 2012.