Prep 1 hr 30 mins
Cook 45 mins
Traditional here means with tomatoes and lemons. Try it with your favorite fish. From Ethnic Cuisine.
- 5 tablespoons olive oil, plus extra
- olive oil, for oiling
- 2 onions, finely chopped
- 2 carrots, thinly sliced
- 2 celery ribs, thinly sliced
- 2⁄3 cup dry white wine
- 1 (14 ounce) can tomatoes with juice
- 1 pinch sugar
- 1 large lemon, thinly sliced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh marjoram
- 1 (2 -2 1/2 lb) sea bass or 1 (2 -2 1/2 lb) tilapia fillets or 1 (2 -2 1/2 lb) red snapper, fat whole fish cleaned and scaled
- salt and pepper
- Preheat the oven to 350°. Oil a shallow ovenproof dish. Heat 4 tbsp of the oil preheated in a pan over medium heat. Add the onions and garlic. Cook for 5 minutes. Add carrots and celery. Cook, stirring frequently, for 8-10 minutes or until slightly softened.
- Remove pan from heat and pour the wine into the pan. Return to the stove and bring to a boil. Add the tomatoes with the juice, sugar, lemon slices, and salt and pepper to taste. Simmer for 20 minutes then stir in the herbs.
- Put the fish in the oiled baking dish. Pour the vegetables around the fish. Arrange the lemon slices on top of the fish. Sprinkle with the remaining oil and season to taste.
- Bake, uncovered, for 45-60 minutes depending on the thickness of the fish. Serve immediately.
Yum, I really loved this! I used barramundi fillets and instead of marjoram, I used fresh oregano from the garden. I only baked for 30 minutes. Thanks!
This was very tasty! I used tilapia fillets (as suggested in the ingredient list), and added some Tabasco sauce to the veggies for a spicier flavor. I only had to cook the fish for around 30 minutes since it wasn't a whole fish, and the fillets were thinner than some. Because of this, my veggies were still slightly crisp and we enjoyed them that way, but for anyone who likes softer veggies, I would recommend cooking them longer before adding to the fish when using thinner fish fillets as I did. Thanks so much for sharing! ~Sue
I loved it, DH and DS liked it. I think it is because they are used to the way we normally bake fsh but I am making this again. I loved the meld of flavors from the vegetables. I think I will add in green beans next time and garlic. We used fresh caught walleye. Served the fish with fresh cut and baked seasoned french fries. Made for Budget Friendly Beverage tag 12/2008