Mediterranean baked fish

    (211)
    45 min

    Fish fillets are baked in a Parmesan tomato sauce made with Italian herbs and seasonings, olives, and white wine.


    184 people made this

    Ingredients
    Serves: 4 

    • 5 plum tomatoes
    • 2 tablespoons extra virgin olive oil
    • 1/2 red onion, chopped
    • 2 cloves garlic, chopped
    • 1 pinch dried oregano
    • 4 tablespoons white wine
    • 24 Kalamata olives, pitted and chopped
    • 4 tablespoons capers
    • 1 teaspoon fresh lemon juice
    • 6 leaves fresh basil, chopped
    • 3 tablespoons freshly grated Parmesan cheese
    • 500g (1 1/4 lb) flounder or sole fillets
    • 6 leaves fresh basil, torn

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 220 C / Gas mark 7.
    2. Bring a saucepan of water to the boil. Plunge tomatoes into the boiling water, and immediately remove to a medium bowl of ice water. Drain, then remove skins. Chop, and set aside.
    3. Heat olive oil in a frying pan over medium heat, and sauté onion until tender. Stir in garlic and oregano. Stir in tomatoes, and cook until tender. Mix in wine, olives, capers, lemon juice and the chopped basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
    4. Place fish in a shallow baking dish. Cover with the sauce, and top with remaining basil leaves.
    5. Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

    Did you know?

    Dover sole (from the eastern English Channel), lemon sole and flounder are all from sustainable stocks.

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    Reviews & ratings
    Average global rating:
    (211)

    Reviews in English (159)

    by
    126

    I followed the advice of other reviewers & cooked the flounder filets seperately (also, there's one person in our house who will only eat plain flounder) and added the sauce to the plate. I also used only half the amount of capers called for (I thought 4 Tbs woulkd be too much), a can of petite diced tomatoes(drained) and I couldn't get fresh basil so I used dried. The dish came out so good, I was very close to making the same thing for dinner again the next night. We had it with Jasmine rice, steamed summer squash & fresh Italian bread.  -  08 Mar 2007  (Review from Allrecipes US | Canada)

    by
    68

    I made this recipe for a dinner party, and it was a huge hit. I put everything together before hand, and I popped it in the oven while everyone was having appetizers. Everyone raved about it. The only problem was that I didn't have more.  -  16 Aug 2002  (Review from Allrecipes US | Canada)

    by
    56

    This recipe is soooo good. I used Talapia as I like no bones or skin. My husband and I both couldn't get enough of the topping. Don't be scared by the first reviewer, this recipe is awesome!  -  02 Oct 2002  (Review from Allrecipes US | Canada)

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