Main Food Garden Home Celebrations Appearances Questions About Us
  Fish Baked with Tomatoes and Olives

print page

close window



Baked in a rich, thick tomato, roasted red pepper and olive sauce, thick pieces of fish bake quickly in the oven for a meal ready in minutes. Serve with mixed greens and crusty bread.

4 white fish filets, like cod
15 oz. can of diced tomatoes with garlic and onion
1 jarred, roasted red pepper (found in olive aisle)
2-3 tbs of sliced black olives
Olive oil
Salt and pepper
1-2 tbs of white wine vinegar
1 tbs dried thyme

Preheat oven to 400 degrees and lightly oil a baking dish. 

In a food processor, blend the tomatoes (do not drain) with the roasted red pepper and pour into the bottom of your baking dish. Place the fish filets on top of the sauce. Sprinkle fish with olives, olive oil, salt and pepper (to taste), vinegar (again to taste) and the dried thyme.

Bake uncovered for about 15-20 minutes, or until fish is opaque and flaky.  While warm serve with mixed greens and crusty bread.

Serves 4.

Copyright 2008.