Baked Mediterranean Tomatoey Spicy Fish Recipe
This Baked Mediterranean Tomatoey Spicy Fish is all that the tile suggests. The hallmark of this gluten-free fish recipe is its homemade sauce that is based on the earthy goodness of fresh ripe tomatoes. In a few simple steps, you can cook your own delicious spicy sauce and enrich it with fresh garlic, chili and lemon rind. Add olive oil and a blend of spices to complete this flavorful dish. The recipe is accompanied by clear instructions and imagery. Follow the method presented in this recipe for a true Mediterranean experience.
Baked Mediterranean Tomatoey Spicy Fish
This gluten-free Baked Mediterranean Tomatoey Spicy Fish is a fish dish worth tasting! The fish is soaked in lemon and baked in a rich tomato sauce. The recipe provides clear instructions and imagery to help you create a Mediterranean delicacy. Delicious as a main dish or first course. Enjoy!
Equipment
- Small Pot With Cover (for soaking the tomatoes in boiled water)
- Nonstick Frying Pan
- Deep Dish (for soaking the fish fillet in lemon juice)
- Deep Baking Pan (large enough to lay the fish slices side by side)
- Large Baking Sheet
Ingredients
- 6 Fish Fillet (use 6 large pieces of fish fillet of your choosing – this recipe was tested with fillet of sole)
- 6 tablespoons Fresh Lemon Juice
- 6 Tomatoes (medium size)
- 2 Fresh Red-Hot Chili Peppers (small – adjust the amount used for desired spiciness)
- ¾ cup Tomato Paste (use natural tomato paste without added sugar or preservatives)
- 4 tablespoons Olive Oil
- 2 tablespoons Sweet Paprika
- 2 teaspoons Cumin (spice)
- 1/4 teaspoon Ground Black Pepper
- 1 teaspoon Salt (adjust to taste or health requirements)
- 6 Garlic Cloves (sliced into circles)
- 2 teaspoons Fresh Lemon Rind
- 1 ½ cups Water
- 2 cup Diced Fresh Parsley (a large handful of fresh parsley – 1 cup is measured after the parsley is diced)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 Celsius).
- Gather the ingredients.
- Rinse the fish fillet and place them into a deep dish.
- Add the lemon juice and gently mix it with the fish slices.
- Refrigerate for half an hour.
- Wash the tomatoes.
- Gently make a small cut on the tomato skin and place them into a small pot.
- Cover the tomatoes with boiling hot water, then cover the pot.
- Wait 20 minutes, rinse with cold water and peel off the skin.
- Cut the tomatoes into small cubes.
- Place the cubes into a nonstick frying pan and bring them to a boil.
- Lower the flame and simmer for 10 minutes, or until tender.
- Wash the chili peppers.
- Using a knife, cut small perforations into their skin. This releases their spiciness. You can opt to leave them whole.
- Add the chili peppers to the cooking tomatoes.
- Add the tomato paste, olive oil, sweet paprika, cumin, ground black pepper, salt, sliced garlic, lemon rind, and water.
- Mix and let simmer on a low heat for 5 minutes.
- Turn off the flame and mix the chopped parsley into the sauce.
- Spread half of the sauce into the baking pan.
- Place the pieces of fish on top of the sauce in the baking pan.
- Spread the remaining sauce on top of the fish fillet.
- Cover the pan with a baking sheet.
- Bake covered for 15 minutes.
- Remove the baking sheet and bake for an additional 15 minutes.
Notes
This recipe was tested with fillet of sole; however, as noted above, you can choose a different type of fish (See more about choosing fish.)
It is important to use a baking pan large enough to lay the fish slices side by side. This allows them to bake evenly and well.
By making perforations in the chili peppers you release their spiciness. For less spicy fish, leave the chili peppers whole or use less peppers. You can also omit the use of these peppers and the fish will still come out delicious!
Be especially mindful of bones that might be present even in fish fillet.