Baked Fish With Tomato Olive Sauce Recipes

BAKED FISH IN TOMATO SAUCE

Steps:

• Preheat oven to 375°F.
• Oil a baking pan.
• Season fish with salt and pepper and arrange in baking pan.
• Combine tomato sauce, wine and oregano and pour over fish.
• Cover with foil and bake 10-15 or until fillet centers turn opaque.
• Squeeze 1/2 lemon over the fish.
• Slice the other half into 4 wedges and serve with the fillets.

BAKED FISH WITH TOMATOES

Steps:

• Preheat your over to 400 degrees.
• Spray a baking dish with non-stick spray.
• Melt butter in a pan over medium heat.
• Add onion and pepper and saute until softened.
• Stir in flour, brown sugar, herbs, salt and pepper to taste, and combine well.
• Gradually stir in tomatoes with juice.
• Bring sauce to a boil.
• Keep stiring until sauce has slightly thickened.
• Place fish fillets in baking dish and top with the sauce.
• Place dish in oven and bake for 12-15 minutes or until fish is cooked through and flakes easily.

ONE-POT FISH WITH BLACK OLIVES & TOMATOES

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
• Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.

BAKED FISH WITH TOMATOES, ZUCCHINI, AND OLIVE SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange tilapia in a baking dish. Add a splash of white wine and season with salt and pepper.
• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until garlic is fragrant and onion is tender, about 3 minutes. Add tomatoes. Cover and simmer until tomatoes begin to release their juices, about 4 minutes.
• Add zucchini, olives, and wine; simmer for 5 minutes. Add cilantro and hot sauce. Season with salt and simmer for 3 to 4 minutes longer. Spoon sauce over and around tilapia and drizzle with remaining olive oil. Cover tightly with foil.
• Bake in the preheated oven until fish flakes easily with a fork, about 45 minutes.

BAKED FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
• Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
• Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
• Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
• Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.

BAKED FISH WITH TOMATOES AND OLIVES

Steps:

• Preheat oven to 450 degrees. In a small ovenproof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.
• In a small bowl, stir together mayonnaise, Parmesan, and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayonnaise mixture on top.
• Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes.