Elegant Baked Fish With Tomato and Lemon

"This recipe is healthy, simple, and elegant enough for a party. It originally came from a restaurant in the Napa Valley of California. This cooks fast, so have the rest of your dishes ready or nearly ready by the time you put the fish in the oven. I have used tilapia but any white fish fillets should work."
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:




  • Preheat oven to 500 degrees.
  • Slice lemon and tomato into thin slices.
  • Lay fillets in a single layer in a baking dish.
  • Bake for 3 to 5 minutes, until they start to draw up and turn white.
  • Remove from oven.
  • Alternate slices of lemon and tomato on fish.
  • Sprinkle with thyme and wine (if using).
  • Bake 3 to 5 minutes more, or longer, until fish flakes with a fork.

Questions & Replies

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  1. nina22541
    Recipe sounds good but how can 3/4-1 lb serve 3-4 ? I can eat 1lb baked fish on my own, I'm a fish lover. Pictures look yummy. Are you sure about the servings? Thanks for the recipes though sounds good.
  2. Chani Goldstein
    I am not a fish fan but I have made this to send to friends and the consensus is excellent. So easy for me...appreciated by them. What's not to like?
  3. Derf2440
    Wonderfull baked fish, lovely and moist and a nice subtle lemon flavour. Looks pretty too! I used Basa - catfish. We loved the tomato and thyme with it. I did use salt and pepper on the fillets before I put them in the oven the first time. I would serve it to company, definately will make it again. thanks for sharing a good one!
  4. vrvrvr
    This got mixed reviews around the dinner table -- teen age son proclaimed it "awesome" but I thought it was a bit lacking in "zip", shall we say. It was a breeze to make, and the tomatoes roasted nicely on top of the fish filets. Perhaps more vegetables could be added (zucchini, garlic, asparagus) to make this dish a little more lively. There were no leftovers...always a good sign!
  5. Lola&her boys
    This fish turned out so moist and delicious, it melts in your mouth. I will definitely make this again. I used fresh tilapia, excluded the wine (as I didn't think the kids would like it) and added a few capers. Next time I will add the wine to make it even more tasty. Thanks for this great recipe!


I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.
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