Oven-Baked Fish with Tomato and Parsley

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 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.

Recipe Author:
Tessa Kiros
Falling Cloudberries
Photography by Manos Chatzikonstantis

Illustrations by Michail Touros
Reproduced courtesy of Murdoch Books Ltd.


Category:  Main Course  - 


For 4 people


  • 1 kg (2 lb 4 oz) firm white fish fillets, cut into 6cm (2 0.5 inch) pieces
  • 400 g (14 oz) tin tomatoes with juice, chopped (or very ripe tomatoes peeled and chopped)
  • 15 g (0.25 cup) chopped parsley
  • 4 large garlic cloves, finely chopped
  • juice of 2 lemons
  • 2 celery stalks, chopped with some leaves
  • 1 tsp. sugar
  • 3 tbs. olive oil
  • salt & pepper
  • bread, to serve

Oven-Baked Fish with Tomato and Parsley Directions

  1. Preheat the oven to 180c (350F / 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 200c (400F / 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.