• Pinterest
  • Facebook
  • Instagram
  • Gplus
  • Twitter
Italian Notes
  • HOME
  • PEOPLE & PLACES
    • Abruzzo
    • Basilicata
    • Calabria
    • Campania
    • Emilia-Romagna
    • Friuli-Venezia Giulia
    • Lazio
    • Liguria
    • Lombardia-Lombardy
    • Marche
    • Molise
    • Piemonte-Piedmont
    • Puglia – Apulia
    • Sicilia
    • Toscana-Tuscany
    • Trentino-Alto Adige – Trentino-South Tyrol
    • Umbria
    • Veneto
  • FOOD
    • Antipasti
    • Primi piatti
    • Secondi piatti
    • Dolci
  • PR/ADVERTISING
  • Search
  • Menu

Baked fish with tomatoes and gremolata

Pesce al forno con pomodorini e gremolata
Baked fish with tomatoes and gremolata is one of the easiest and tastiest dinner recipes I know. And it can be used with all kinds of sustainable white fish fillets whether it is haddock, cod, plaice or flounder. The only criteria for success with this dish is freshness. And then you can serve it hot directly from the oven, or at room temperature with a slice of good bread and some creme fraiche dip.

What makes this dish stand out is the use of gremolata. The classic parsley, garlic and lemon zest condiment is far too good to be reserved exclusively for ossobuco alla milanese.

 

Ingredients

500 g white fish fillets
250 g cherry tomatoes
100 ml white wine
50 ml olive oil
Salt and pepper

For the gremolata
3 tbsp finely chopped parsley
2 cloves of crushed garlic
2 tbsp grated lemon zest

Preparation

Roll-up the fish fillets with the skinside inside.
Place the rolled-up fish and washed cherry tomatoes in a greased oven–dropped dish.
Sprinkle with salt, pepper, white wine and olive oil.
Bake the fish at 180 C/ 360 F for 20-30 minutes.
Add more wine if the fish looks too dry.
Mix parsley, cruched garlic and grated lemon zest to a traditional gremolata and sprinkle it over the baked fish before serving.

Other great recipes like baked fish with tomatoes and gremolata

Sardinian prawn salad

Salmon rillettes

Sole with spinach and white sauce

Share this entry
  • Share on Facebook
  • Share on Twitter
  • Share on Google+
  • Share on Pinterest
  • Share on Reddit
  • Share by Mail
Baked fish with tomatoes and gremolata

Baked fish with tomatoes and gremolata

4 replies
  1. Maria
    Maria says:
    November 20, 2013 at 8:45 pm

    Sounds and looks so beautiful – I could swear I can smell the parsley and garlic all the way over here. :-D

    Reply
    • admin
      admin says:
      November 22, 2013 at 6:23 pm

      Amazing how the smell of fish lingers.. :)

      Reply
  2. Turkey's For Life
    Turkey's For Life says:
    December 7, 2013 at 3:11 pm

    Wow, love the look of this dish. We’d have to find a warmer water fish I think – maybe a big sea bass – as colder water fish are all frozen here, obviously. ;)
    Julia

    Reply
    • admin
      admin says:
      December 8, 2013 at 2:08 pm

      Agreed. It is more North Sea and Mediterranean. But I’m sure the dish can be made with any foldable white fish fillets.

      Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Followon TwitterSubscribeto RSS Feed

Booking

Booking.com

Rental cars

More about food

Antipasti recipes - Italian NotesANTIPASTI RECIPES

Primi Piatti - Italian Notes

PRIMI PIATTI

Secondi piatti - Italian Notes

SECONDI PIATTI

Dolci - Italian Notes

DOLCI

© Copyright - Italian Notes
  • Pinterest
  • Facebook
  • Instagram
  • Gplus
  • Twitter
Altamura and the meaning of claustrophobia Photo of the Colosseum in Rome Facts about Colosseum
Scroll to top

This site uses cookies. By continuing to browse the site, you are agreeing to our use of cookies.

OK