Baked Fish with Tomato Sauce

Amazingly tasty and beautiful — for real gourmets! Fish in the oven with tomatoes is a real delicacy. The vegetable sauce makes the fish especially soft and juicy. This dish will decorate your holiday table and surprise your guests with its rich aroma!
cook time: 50 min
Ruby Colston
Baked Fish with Tomato Sauce

Nutrition Facts (per serving)

118
Calories
10g
Fat
5g
Carbs
1g
Protein

Ingredients (2 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Tomatoes (in its own juice or fresh) 400 g
Salt (taste) 0.75 tsp
Sugar (taste) 1 tsp
Ground black pepper (taste) 0.75 tsp
Carrot 1 pc
Vegetable oil 5 tbsp
bell pepper 1 pc
Ground red pepper (sweet, to taste) 0.75 tsp
Fish (any, I have a guinea pig) pc
Cherry tomatoes (You can use regular tomatoes) 7 pc
Italian herbs (taste) 0.75 tsp

Recipe instructions

Step 1

Step 1
How to make fish baked in the oven with tomatoes? The fish used in the recipe was fresh, so the cooking time does not include defrosting. You can take any fish: pollock, hake, cod. I have a sea rooster. Gut the fish, remove scales, remove the gills using thin long scissors and rinse under running cold water. If you have frozen fish, remove it from the freezer in advance and leave it at room temperature until thawed.

Step 2

Step 2
Prepare the rest of the ingredients. For a richer sauce, use red or orange bell peppers if possible. I have cherry tomatoes, which are distinguished by their delicate skin; if you use regular tomatoes, I advise you to first remove the skin from them by making a cross-shaped cut and pouring boiling water over them.

Step 3

Step 3
Peel the carrots, garlic cloves and onions. Cut the pepper in half lengthwise, remove the seeds and core. Rinse all vegetables in clean water and then dry with napkins. Cut the peppers and onions into medium-sized cubes, grate the carrots on a coarse grater, and pass the clove of garlic through a press or grate on a fine grater.

Step 4

Step 4
Pour a small amount of refined vegetable oil into a frying pan with a thick bottom and heat it. Send the onions, carrots and peppers to fry. Cook over high heat, stirring occasionally, for about 3-5 minutes (the vegetables should become soft and slightly golden).

Step 5

Step 5
Add salt, garlic and spices to taste. I used less than a teaspoon each of salt, ground pepper, Provençal herbs and sugar. Mix everything and leave for a few seconds. Taste a little of the roast and add the missing element.

Step 6

Step 6
Pour the tomatoes in their own juice into the pan, stir and cook for another 2-3 minutes, stirring.

Step 7

Step 7
Place half of the tomato-vegetable sauce on the bottom of an ovenproof dish. Use a mold with high edges so that the fish is completely immersed in the sauce.

Step 8

Step 8
Place fish in one layer. Distribute a few cherry tomatoes between the carcasses.

Step 9

Step 9
Spread the second half of the sauce evenly on top.

Step 10

Step 10
Place the pan in a preheated oven and bake the fish in tomato sauce for 30-40 minutes at 220 degrees. Please note that cooking time and temperature depend on the capabilities of your oven. Remove the fish from the oven and sprinkle with finely chopped herbs.

Step 11

Step 11
The amazing fish is ready, ready to serve!

Additional rubrics

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