Fish with tomatoes and lemon

Recipe from: 2/1/2003 12:00:00 AM
Ingredients 12
Servings 1
Minutes 40


Serving Change
  • 4
    x 180 g thick slices of filleted firm fish, such as kingklip, Cape Salmon or yellowtail
  • 1
    lemon, juice
  • 30
    olive oil
  • 2
    onions, peeled and sliced
  • 2
    cloves garlic, finely chopped
  • 30
    parsley, chopped
  • 30
    mint, chopped
  • 4
    large ripe tomatoes, peeled and chopped
  • 125
    white wine
  • 2
    plum tomatoes, peeled and finely sliced
  • 1
    lemon, finely sliced
  • fennel leaves to garnish


Place the fish in a lightly oiled ovenproof dish.
Sprinkle with lemon juice and season to taste with sea salt and freshly ground black pepper.
Marinate in the refrigerator for 30 minutes.
Heat the olive oil in a frying pan and sauté the onion, garlic, parsley and mint over a medium heat until the onions are translucent.
Add the tomatoes and 125 ml water.
Simmer for 20 minutes, stirring occasionally.
Stir in the wine and pour the sauce over the fish.
Top each fillet with overlapping slices of tomato and lemon.
Top each fillet with overlapping slices of tomato and lemon.
Drizzle with a little olive oil and bake in a preheated 180 °C oven for 7 to 10 minutes until the fish is cooked.
Serve hot or at room temperature, garnished with fennel.

Read more on: fish/seafood  |  bake  |  sauté


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