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Fish Baked in Tomato Sauce

No special culinary skills are needed for this flavor-packed dish. Perfect weeknight meal served with a salad and green vegetable.
Course Main
Cuisine Turkish
Author Robyn Eckhardt


  • 3 medium-large ripe juicy tomatoes, chopped (about 2 1/2 cups), or one 28-ounce can diced tomatoes, with juice
  • 1 small onion finely chopped (about 1/3 cup)
  • 1 medium green red, or yellow bell pepper, cored, seeded, and diced (about 2/3 cup)
  • 1 or 2 green jalapenos or 1 Anaheim chile halved lengthwise, seeded if desired, and diced
  • 3/4 teaspoon fine sea salt
  • Freshly ground black pepper
  • 1/2 cup water
  • 2 tablespoons plus 1 teaspoon apple cider vinegar
  • 1 pound salmon mackerel, or other white fish (I used orange roughy)
  • 1 tablespoon olive oil or unsalted butter optional
  • 1 medium tomato very thinly sliced
  • 2 tablespoons chopped fresh flat-leaf parsley for garnish


  1. Combine the tomatoes, onion, bell pepper, chiles, salt, and a few grinds of black pepper in a 10-inch ovenproof skillet, add the water, and place over high heat. Bring to a boil, then reduce the heat to a steady simmer and stir in the vinegar. Cook, uncovered, until the mixture is reduced to a semi-thick sauce, about 20 minutes if using canned tomatoes, 25 to 30 minutes if using fresh tomatoes.
  2. Place a rack in the middle of the oven and heat the oven to 375 degrees F.
  3. When the sauce is done, lay the fish fillets on top of it. Divide the oil or butter, if using, between the fillets. Arrange the tomato slices over the fish.
  4. Bake the fish for 10 minutes per inch of thickness for medium to well-done, or to your preferred doneness. Sprinkle the parsley over the fish and serve immediately.

Recipe Notes

Cook time: 40 mins
Serves: 4