Best Mediterranean Baked Fish Recipe 285 Recipes

MEDITERRANEAN BAKED FISH RECIPE WITH TOMATOES AND CAPERS

Mediterranean Baked Fish Recipe with Tomatoes and Capers image

Easy Mediterranean baked fish recipe with tomatoes and capers. A bright, delicate and flavor-packed baked fish that comes together in just 35 minutes! Make your salads and sides before you make the fish.

Provided by The Mediterranean Dish

Categories Entree

Time 35m

Number Of Ingredients 15

Ingredients

1/3 cup Private Reserve Greek extra virgin olive oil
1 small red onion, finely chopped
2 large tomatoes, diced (3 cups diced tomatoes. Use quality canned tomatoes, if you like)
10 garlic cloves, chopped
1 1/2 tsp organic ground coriander
1 tsp all-natural sweet Spanish paprika
1 tsp organic ground cumin
1/2 tsp cayenne pepper (optional)
1 1/2 tbsp capers
Salt and pepper
1/3 cup golden raisins
1 1/2 lb white fish fillet such as cod fillet or halibut fillet (wild, if possible)
Juice of 1/2 lemon or more to your liking
Zest of 1 lemon
Fresh parsley or mint for garnish

Steps:

Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
Heat oven to 400 degrees F.
Pat fish dry and season with salt and pepper on both sides.
Pour 1/2 of the cooked tomato sauce into the bottom of a 9 1/2" x 13" baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
Bake in 400 degrees F heated-oven for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. (See other suggestions for sides or salads up in the post)

Nutrition Facts : Calories 308 calories, Sugar 7.8 g, Sodium 146.9 mg, Fat 17.4 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2 g, Protein 27 g, Cholesterol 57.9 mg

MEDITERRANEAN BAKED FISH

Mediterranean Baked Fish image

"The mouthwatering aroma of this herbed fish dish baking is sure to lure guests to your kitchen" predicts Ellen De Munnik. "It makes a lovely and colorful presentation for company," she adds from Chesterfield, Michigan. "In a pinch, you can use dried herbs and canned diced tomatoes to replace the fresh ingredients."-Ellen De Munnik, Chesterfield, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 cup thinly sliced leeks (white portion only)
2 garlic cloves, minced
2 teaspoons olive oil
12 large fresh basil leaves
1-1/2 pounds orange roughy fillets
1 teaspoon salt
2 plum tomatoes, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium lemon
1/8 teaspoon pepper
4 fresh rosemary sprigs

Steps:

In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. baking dish with cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture., Arrange tomatoes and olives over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper. , Cover and bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Garnish with rosemary.

Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 844mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

MEDITERRANEAN BAKED FISH

Mediterranean Baked Fish image

We eat a lot of fish and chicken when DH is on the road and I am always looking for something different. I love various Med. tastes and put this together one night. It turned out really good. We had it with romaine salad and bread.

Provided by Queen Dragon Mom

Categories European

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs firm white fish fillets, cod etc
4 teaspoons olive oil
1 medium onion, chopped fine
2 teaspoons anise seed, ground fine
3 large garlic cloves, minced
28 ounces diced tomatoes with juice, liquid reserved
1/4 cup kalamata olive, chopped
1 teaspoon dill weed
1 teaspoon basil
2 teaspoons lemon pepper (not the kind with salt)
1/2 cup white wine, if desired (optional)

Steps:

Preheat oven to 425°F.
Heat the oil in a large skillet, add the onion and anise, saute until softened. Stir in the garlic, tomatoes, olives, herbs, lemon pepper and white wine.
Bring to a boil, reduce heat and simmer until tomatoes are tender and sauce has thickened, about 30 minutes. Add some of the reserved juice if necessary.
Oil a 13 x 9 inch casserole. Put about half of the vegetable sauce in the pan and spread it around. Place the fillets in a single layer in the pan and distribute the rest of the sauce over the fish.
Bake until the fish is opaque and flaky, about 20 minutes.
Plate the fillets and add the sauce and pan juices to the fish.

Nutrition Facts : Calories 324.9, Fat 8.9, SaturatedFat 1.4, Cholesterol 152.3, Sodium 669.2, Carbohydrate 17.3, Fiber 3.6, Sugar 8.6, Protein 43.9