Baked Fish with Tomatoes
Amazingly delicious and beautiful - made for true gourmets! Baked fish with tomatoes is a real delicacy. Thanks to the vegetable sauce, the fish turns out exceptionally tender and juicy. This dish will beautify your festive table and surprise guests with its rich aroma!
Updated : 07 August, 2025
Easy
About 30 min.
Ingredients
4
Fish
400 grams
Tomato
1
Carrot
1
Onion
1
Bell pepper
7
Cherry tomatoes
1
Garlic
5 tablespoon
Vegetable oil
0.75 teaspoon
Salt
1 teaspoon
Sugar
0.75 teaspoon
Ground black pepper
0.75 teaspoon
Red pepper, ground
0.75 teaspoon
Italian herbs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The fish used in the recipe was fresh, so cooking time does not account for defrosting. You can use any kind: pollock, hake, cod. I used sea robin. Gut and clean the fish, remove the scales, cut out the gills using small scissors, and rinse under cold running water. If using frozen fish, thaw it at room temperature beforehand.
Step 2
Prepare the remaining ingredients. To get a rich-colored sauce, use red or orange bell pepper if possible. I used cherry tomatoes for their tender skin. If using regular tomatoes, it's better to peel them: make a cross-cut and pour boiling water over them.
Step 3
Peel the carrot, garlic, and onion. Cut the bell pepper in half lengthwise, remove seeds and core. Wash all the vegetables, then pat dry. Dice the pepper and onion into medium cubes, grate the carrot using a coarse grater, and mince or grate the garlic finely.
Step 4
Pour a small amount of refined vegetable oil into a skillet with a thick bottom and heat it. Sauté the onion, carrot, and bell pepper over high heat for 3-5 minutes, stirring occasionally, until soft and lightly golden.
Step 5
Add salt, garlic, and spices to the sauté. I used about ¾ tsp each of salt, ground pepper, Provencal herbs, and sugar. Mix well and let it sit briefly. Taste the mixture and adjust seasoning if needed.
Step 6
Pour canned tomatoes in their juice into the skillet, stir, and cook another 2-3 minutes, stirring constantly.
Step 7
Spread half of the tomato-vegetable sauce on the bottom of a deep baking dish. Use one with high sides so the fish is fully submerged in sauce.
Step 8
Place the fish in a single layer. Distribute some cherry tomatoes between the fish pieces.
Step 9
Spread the remaining sauce evenly over the fish.
Step 10
Bake in a preheated oven at 430°F (220°C) for 30-40 minutes. Cooking time may vary depending on your oven. Once done, remove from oven and sprinkle with finely chopped herbs.
Step 11
The delightful fish is ready - serve and enjoy!