About this recipe: Hearty fish steaks baked with garlic, tomatoes and herbs make a dish redolent of the Mediterranean coast. Try serving with rice or crusty bread and a green salad, or a side dish of green vegetables such as Roasted Asparagus with Caramelised Shallot Dressing or Braised Fennel (both on this website).
the olive oil can be omitted, if you prefer, but even a little helps to capture the Mediterranean flavour.
great recipe to use as a base. I gently sautéed the onion, celery and garlic first, also adding sliced fennel and a diced potato with the herbs. Then the wine, followed by the lemon and a tin of chopped tomatoes. Used cod loin, a salmon fillet and a packet of frozen mixed seafood. Threw in a handful of chopped parsley at the end. Wasn't sure how the sliced lemon would be..but have to say it definitely adds a zing to the finished dish. Finished result was delicious - will make again. - 02 Nov 2012
Used cod rather than fish stated in recipe as that is what I had in. We just ate this for dinner and it was delish. Hubby thought there was slightly too much rosemary, but that's down to personal taste. We both thought it was an excellent dish, very light and a lovely way to cook fish. Will deffinitely try it with different fish too. - 22 Oct 2011
Something else. You could add a little pernod and/or finely chopped fennel to the sauce as it cooks, for a subtle aniseed flavour. - 08 Nov 2010