Venetian Baked Fish with Olives and Tomatoes (Pesce al forno)
Indulge in the flavors of Venice with this succulent baked fish, enriched with the tangy taste of olives and the sweetness of ripe tomatoes, for a meal that transports you straight to the heart of the Mediterranean.
Equipment
- Baking dish
- Mixing bowl
- Measuring cups and spoons
- Knife
- Cutting board
- Paper towels
Ingredients
- 4 fish fillets (such as cod, sea bass, or branzino), about 6 ounces (170g) each
- 2 tbsp extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, halved
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1 lemon, thinly sliced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the fish fillets and pat them dry with paper towels. Season both sides with salt and pepper.
- In a baking dish, drizzle 1 tablespoon of olive oil. Place the fish fillets in the dish, leaving space between each fillet.
- In a bowl, combine the halved cherry tomatoes, olives, minced garlic, the remaining olive oil, white wine, and dried oregano. Mix well.
- Spoon the tomato and olive mixture around the fish fillets in the dish.
- Top each fillet with lemon slices and sprinkle with chopped parsley.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the fish flakes easily with a fork.
- Check for doneness at 20 minutes to prevent overcooking, especially if using thinner fillets.
- Once cooked, remove from the oven and let it rest for a couple of minutes before serving.
Notes
Adjust the baking time depending on the thickness of the fish fillets.
You can substitute the white wine with fish stock or lemon juice if preferred.
Feel free to add capers for an extra burst of flavor.
Serve with a side of roasted vegetables or a simple green salad to complete the meal.
To ensure an even cook, make sure your fillets are approximately the same size and thickness.