Oven-Baked Fish with Tomato & Parsley

Name: Oven-Baked Fish with Tomato & Parsley
Yield: Serves 4–6
Ingredients: 2 celery stalks, chopped, with some leaves; 1 teaspoon sugar; 3 tablespoons olive oil; crusty bread, to serve; 400 g (14 oz) tin tomatoes with juice, chopped (or very ripe tomatoes, peeled and chopped); 15 g (¼ cup) chopped parsley; 4 large garlic cloves, finely chopped; juice of 2 lemons; 400 g (14 oz) tin tomatoes with juice, chopped (or very ripe tomatoes, peeled and chopped); 1 kg (2 lb 4 oz) firm white fish fillets, cut into 6 cm (2½ inch) pieces

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is great served either hot or cold, even straight from the fridge. It is wonderful with boiled potatoes that you have sprinkled with parsley and drizzled with a little olive oil. Actually, you could just put some boiled potatoes around the fish in the juice once you have removed the foil. Use any type of fresh fish fillets you like.

Ingredients

Fish course
Pescatarian

Ingredients

Method