Baked Fish With Pomodori

I love fresh sauces and tomatoes in winter need a little help.  This Baked Fish With Pomodori is light and flavourful. We use a lot of tomatoes in Italian cooking and sometimes we call these sauces pizzaioli because this is how we often dressed our pizzas.  I use this sauce on steaks and sometimes I use it to dress a fresh pasta salad.  Experiment with it and see where it leads you.

Italians and Fish

Half of my family comes from the Island of Sicily where fish is in abundance.  We are also a culture that was invaded by many over the years and our food has hints of Greek, Moroccan, Roman and even the Normans to name a few.  That is why I find the Sicilian cuisine so fascinating.  My nonna Marietta was also a master in the kitchen.  When we visited in 1975 and spent some time with her, she too instilled in me that good food stems from great ingredients.  And of course, there is nothing that compares to those Sicilian tomatoes.  These fresh pomodori salsas always take me back to her kitchen made of clay with the big sink right in the middle.  Thanks for the memories nonna Marietta. 

Another one of my fish recipes on the blog https://recipesatmytable.com/dressed-up-trout/

Ingredients For Baked Fish With Pomodori

3 portions of any white fish, I used halibut

1 large tomato diced

1 medium red onion finely chopped

3 tbsp chopped parsley

1/2 cup of white wine

1/4 cup olive oil

1/2 cup of bread crumbs

Salt and pepper

A little extra olive oil for drizzling 

Process

Salt and pepper the fish and place in a lightly oiled baking dish. In a small bowl combine the tomatoes, onion, parsley, garlic and olive oil.

Place the fish into the baking dish and top with the tomato marinade.

Sprinkle the bread crumbs over the marinade.

Pour the wine around the edges of the dish.  Do not pour it over the fish. Drizzle a little extra olive oil over everything. 

Bake at 350F for 25 minutes. Serve as is with a side of your choice.