Recipe by spinster
This is an easy, quick and healthy dish that I make pretty often. Great with pasta or mashed potatoes.
Top Review by waynejohn1234
I have used this recipe and similar for many years. It is light, tasty and healthy. There are changes that can be made easily to suit your taste and I usually top it with grated parmesan or cheddar. Also add black olives because my husband loves them. Thanks for submitting such a nice simple and tasty recipe. Incidentally I nearly always use haddock because it is very good in this area.
- 500 g cod fish fillets, preferably approx. 2 cm thick (or any other type of firm fresh white saltwater fish fillets)
- 4 tomatoes (large ripe ones)
- 2 tablespoons lemon juice
- 1 onion, cut into small cubes
- 1 garlic clove (crushed or cut into very fine pieces)
- 2 tablespoons capers
- 4 tablespoons parsley, chopped
- 4 tablespoons olive oil
Directions See How It's Made
- Season the fish fillets with salt, pepper and paprika powder to taste.
- Put the fillets on the bottom of a rectangular oven-proof dish.
- Sprinkle fish fillets with the lemon juice.
- Cut tomatoes into 5 mm thick slices.
- Cover fish with the tomatoes, making sure that they're covered well (leave no gaps).
- Heat the olive oil in a small frying pan or pot. Add onion and crushed garlic, stir until onion is translucent.
- Add capers and chopped parsley, mix well and let the mixture cook for one additional minute.
- Cover the layer of tomatoes with the herb-onion mixture.
- Put into preheated oven and let bake for 30 minutes @ 200 degrees Celsius.
- Variations: it's possible to use other types of fish and/or to replace the parsley with other herbs (dill and tarragon would be obvious alternatives).
- This is also an excellent barbecue dish; instead of using an oven-proof pan, put one fish fillet with some tomato slices and herb mixture in a "papillotte" of aluminum foil and put this "package" on the grill.