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.