Baked Herb Fish

White fish baked with tomatoes, lemon, garlic and fresh herbs in a light Mediterranean pan sauce.

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Baking the fish over juicy tomatoes protects it from drying out while the lemon and herbs keep the dish fresh rather than heavy.

Ingredients

• 700 g white fish fillets (4 even pieces)
• 300 g cherry tomatoes (halved)
• 3 tbsp olive oil
• 3 garlic cloves (thinly sliced)
• 1 lemon (zest, juice and a few slices)
• 3 tbsp fresh parsley (chopped)
• 2 tbsp fresh dill (chopped)
• 1 tsp dried oregano
• 0.75 tsp salt
• 0.5 tsp black pepper

Step-by-step method

1. Heat the oven to 210°C conventional or 190°C fan. Spread the tomatoes and garlic in a baking dish and toss with 1 tablespoon olive oil, oregano and a pinch of salt.
2. Bake the tomatoes for 10 minutes so they begin releasing their juices before the fish is added.
3. Pat the fish dry and season both sides with salt and pepper. Lay the fillets over the tomatoes and drizzle with the remaining olive oil and half the lemon juice.
4. Top each fillet with a lemon slice and return the dish to the oven. Bake for 10–14 minutes depending on thickness, until the fish flakes easily and is opaque through the centre.
5. Remove the dish from the oven and let the fish rest for 2 minutes. Stir the chopped herbs and lemon zest into the tomato juices around the fish.
6. Taste the pan juices and add the remaining lemon juice if you want more acidity. Avoid pouring too much directly over delicate fish until you have tasted the sauce.
7. Spoon the tomatoes and herb juices over each fillet and serve immediately with rice, potatoes or bread.