Baked fish with tomato and herbs recipe

130 ratings

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  • Serves 4
  • 5mins to prepare and 25mins to cook
  • 157 calories / serving
  • Healthy


  • 1 onion, finely sliced
  • 1tbsp olive oil
  • 1 garlic clove, finely chopped
  • 227g tin chopped tomatoes
  • 300g (10oz) cherry tomatoes, halved
  • small handful oregano or basil leaves
  • 4 skinless white fish fillets, about 450-500g (14½oz-1lb)
  • 4 very thin lemon slices

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    1g 3%
  • Sugars

    6g 7%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 7.1g Protein 22.2g Fibre 2.3g


  1. Preheat the oven to gas mark 6, 200°C, fan 180°C.
  2. Fry the onion in the olive oil for a minute. Add the garlic, stir, then add the tinned tomatoes and let them bubble away together. Throw in the cherry tomatoes and simmer for a few minutes, until they begin to soften. Add half the oregano or basil and stir. Season and pour the sauce into a large baking dish.
  3. Lay the fish on top and scatter over the remaining herbs. Season and lay a piece of sliced lemon on each fillet. Bake for 15-20 minutes or until the fish flakes when you press it. Best served with a green salad and bread, or boiled potatoes.

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