Baked Fish Marinara, a healthy fresh tomato sauce goes perfect with this delicious Italian fish bake. A fast and easy weeknight meal.
I remember the first time I saw the Colosseum. I got chills then as I do every time I go to Rome and lay my eyes it. Coming from a new country I am always in awe at the history and culture of such an amazing city as Rome.
My eldest daughter had an exam to write at the University and she asked if I would like to go along. How could I refuse? A day in Rome, I don’t have to cook lunch, so eat pizza I did, thank you very much. And dessert? Yes please, gelato, it was creamy and amazing, my two favourite flavours stracciatella (chocolate chip) and chocolate.
As I was waiting, I took a little stroll and stopped for an espresso in a quaint little coffee bar, ahhh the good life!
So after a day of self indulging, which I highly recommend, I thought I should make a healthy, good for you but really tasty Baked Fish Marinara. This is an easy and quick fish dish, perfect anytime. Of course don’t forget the crusty Italian bread for accompanying those delicious baked tomatoes. Buon Appetito!
Baked Fish Marinara
Baked Fish Marinara
- 8 fish fillet (I used flounder, frozen fish can be used, de-frost and towel dry before baking)
- 10-14 small roma tomatoes (seeded and cut into small pieces
- 3/4 teaspoon oregano 3/4 gram
- 3/4 teaspoon basil 3/4 gram
- 1/4 teaspoon salt 1 1/4 grams
- dash hot pepper flakes if desired
- 1/4 cup chopped fresh Italian parsley 7 grams
- 2 1/2 tablespoons olive oil 37 grams
- 1 tablespoon olive oil for drizzling 15 grams
Pre-heat oven to 350° (180° celsius)
In a medium bowl add, cut up seeded tomatoes, oregano, basil, salt, hot pepper flakes, Italian parsley and 2 1/2 tablespoons (37 grams) olive oil. Mix gently to combine.
Line a medium to large baking pan with a large enough piece of parchment paper (large enough to fold over the fish), line fish fillet (they can be touching) top fish with tomato mixture, drizzle with 1 tablespoon (15 grams) olive oil and fold the parchment paper to cover the fish.
Bake in the oven for approximately 20-25 minutes. Uncover and drain excess water, raise heat to 400° (200° celsius) and continue to bake for another 5 minutes. Remove from oven and serve immediately. Enjoy!