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Mediterranean Baked Fish

This just may be the simplest and quickest recipe for baked fish that I have ever created. It is similar to my Cod with Tomatoes recipe, with a few upgrades. For my Mediterranean Baked Fish recipe, I used Rockfish from the Pacific, but you can use any other white, flaky fish you have available. Red Snapper, Flounder, Chilean Sea Bass, or even Cod would work perfectly. If you are local to Charlotte, pick up your fresh fish at The Carolina Meat & Fish Co. Not local? Take a peek at their website, they can ship to you!!

Mediterranean Baked Fish

Mediterranean Baked Fish

What you need:

  • 1 1/4 lbs. Rockfish Filets
  • 10 oz. orange juice
  • 6 to 7 sprigs of thyme
  • 1 C cherry tomatoes halved
  • 2 cloves garlic sliced
  • juice of two lemons
  • 2 to 3 TBLS capers or pitted olives sliced
  • 1 TBLS olive oil
  • 6 pats butter
  • salt/pepper
  • 1 sliced jalapeno (optional)

How to:

Line a baking dish with the butter. Lay the filets on top of the butter. Pour orange juice and olive oil over the fish. Season with salt/pepper. Add in the tomatoes, thyme, garlic, jalapeno and capers. Add the lemon juice and throw the juiced halves into the dish.

Mediterranean Baked Fish

Mediterranean Baked Fish

Cover with foil and allow to bake on 375 for about 12 to 15 minutes. The fish will be done when the tomatoes have softened and the fish starts to fall apart. I served mine with sauteed spinach and roasted creamer potatoes.

CHARLOTTE FASHION PLATE

 

 

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