Quick & Easy Tomato-Lemon Oven-Poached Salmon or Trout
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 2 lbs salmon fillets (or trout)
- 1⁄2 cup canned tomato sauce
- 1⁄4 - 1⁄2 lemon (dependent upon size or yield)
- 1⁄4 cup fresh parsley (coarsely chopped)
- 1 tablespoon extra virgin olive oil (EVOO)
directions
- Select a clear, rectangular Pyrex baking pan that is slightly larger (50% or less) than the fish.
- Sprinkle 1/2 EVOO on bottom of Pyrex.
- Wash fish & pat dry with paper towel.
- Place fish, skin side down, in the baking dish.
- Completely cover fish with tomato sauce, parsley, lemon, and remaining EVOO.
- Seal tightly with aluminum foil & place in 350°F oven for 20-30 minutes.
- Check: Open oven & observe, without opening (by looking at the outer side of the clear dish), that the sauce is liquid (watery) and boiling.
- THAT'S IT!
- Note: If fish is thick, and more time required, add water as needed, re-sealing aluminum TIGHTLY.
- Keep covered until service. Be sure to ladle extra sauce over fish (MMM!).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made a variation on this with fresh trout a few weeks ago, and what a delight it was. I subbed homemmade tomato sauce, basically the same thing just a little more labour intensive, and ate on a bed of roughly mashed potatoes to sop up the sauce, and it was just wonderful. Simple, and the fish will always be perfect. Thanks for the idea!