Oven-Baked Fish with Tomato & Parsley


Preparation info

  • Difficulty


  • Serves


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.


  • 1 kg (2 lb 4 oz) firm white fish fillets, cut into 6 cm (2½ inch) pieces
  • 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
  • 2 celery stalks, chopped, with some leaves
  • 1 teaspoon sugar
  • 3 tablespoons olive oil
  • crusty bread, to serve


Preheat the oven to 180°C (350°F/Gas 4). Put the fish in an oven dish where they will fit in a single layer. Mix together the tomatoes, parsley, garlic, lemon juice, celery, sugar and olive oil and taste for seasoning. Pour over the fish to cover all the pieces, shaking the dish from side to side. Cover with foil and bake for about 30 minutes.

Remove the aluminium foil, increase the heat to 200°C (400°F/Gas 6) and bake for another 40–50 minutes, or until the liquid has thickened and the top of the fish is golden in a couple of places. Serve with crusty bread to mop up the juices.