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.
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Baked fish with tomatoes and gremolata
Sounds and looks so beautiful – I could swear I can smell the parsley and garlic all the way over here. :-D
Amazing how the smell of fish lingers.. :)
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
Agreed. It is more North Sea and Mediterranean. But I’m sure the dish can be made with any foldable white fish fillets.