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Mediterranean Baked Fish

Mediterranean Baked Fish – Forkwise recipe card (illustration, no photo yet)
DinnerMediterranean⏱ 55 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 lb fish fillets (sole, flounder, or sea perch)
  • 2 tsp olive oil
  • 1 large onion, sliced
  • 1 can (16 oz) whole tomatoes, drained (reserve juice), coarsely chopped
  • ½ cup tomato juice (reserved from canned tomatoes)
  • 1 bay leaf
  • 1 clove garlic, minced
  • 1 cup dry white wine
  • ¼ cup lemon juice
  • ¼ cup orange juice
  • 1 tbsp fresh orange peel, grated
  • 1 tsp fennel seeds, crushed
  • ½ tsp dried oregano, crushed
  • ½ tsp dried thyme, crushed
  • ½ tsp dried basil, crushed
  • black pepper, to taste

Method

  1. Heat oil in large nonstick skillet. Add onion and sauté over moderate heat for 5 minutes or until soft.
  2. Add all remaining ingredients except fish. Stir well and simmer uncovered for 30 minutes.
  3. Arrange fish in 10- by 6-inch baking dish. Cover with sauce. Bake uncovered at 375 ºF for about 15 minutes or until fish flakes easily.

Recipe source: National Heart, Lung, and Blood Institute (NHLBI), NIH · Public domain (U.S. Government work) · NHLBI · Text extracted from PDF; no wording changes
No photo yet – illustrated placeholder.