Whole fish with baked tomatoes

A few words first about the fish. To keep fish fresh:

• they must not stink, they must only have a slight smell of the sea

• Eyes must be clear

• the meat must be firm

Never buy fresh fish from shops where there are not many people and traffic around the fish counter, as there is a high probability that they will not sell much and therefore have fish” older” available. It is also never superfluous to ask the saleswoman about the freshness of the fish. Most likely, they will be happy to advise which ones are fresher that day. It is also best to have them cleaned for you on the spot!

And a few more words about frozen fish. Most likely these were frozen immediately after capture and are completely unblemished. If you buy fresh fish and you won’t be able to prepare it that day, freeze it! It’s better than preparing day-old fish. Take the fish out of the packaging, rinse it under running water if necessary, dry it with a paper towel and place it in a lotion bag. Then freeze the fish. Thaw it like this: take it out of the fridge and put it in cold water in a soaking bag so that the water covers all the fish. The fish will thaw nicely in about an hour – depending on the size of the fish, of course.

Before preparing, do the following (if fresh or frozen):

• Rinse the fish under cold running water

• Dry the fish well with a paper towel

• Sprinkle the fish with fresh lemon juice – inside and out

• Sprinkle the fish with salt and pepper and, if desired, garlic powder – again inside and out

You can also cook the fish prepared in this way without any problems – it will taste phenomenal. But you can try a little harder and get an even bigger treat. For an even better result, prepare a marinade in which you marinate the fish for a few minutes and then cook it with it. You need tomatoes and a few other things, but don’t forget the fresh parsley and oregano.

You can use sea bass, mackerel or gilthead sea bream to prepare the recipe of the day. Or one of similar fish.

What can you serve with fish?

• This fish would be perfect on couscous

• In addition, you can only serve your favorite bread

• In addition to an excellent tekne salad

And of course: be careful when eating. The pits are not edible! However, their number depends on the fish.

Good race !

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INGREDIENTS (for 2 people):

• 2 fish (mackerel, bass, gilthead seabream ()

• 3-4 tomatoes (depending on size)

• 1 handful of cherry tomatoes

• 1 bunch of parsley

• 1 shallot

• 2 cloves garlic

• 1 lemon

• floor

• ground garlic

• pepper

• 1/2 teaspoon of oregano

• oil


Rinse the fish well inside and out under running cold water. Wipe it off with a paper towel. Make about three cuts in the fish on both sides to make it easier for the heat to reach the flesh of the fish. Then sprinkle the fish inside and out with fresh lemon juice and season with salt, pepper and a dusting of garlic powder.

In a blender, combine tomatoes, parsley, garlic, oregano and shallots. Don’t forget to add a little salt, but you can also add a little pepper. If the tomatoes aren’t juicy, add a bit more water to get a runny mixture with the chunks – don’t mix the charcoal!

Place the fish on aluminum foil or parchment paper to make cleaning easier, but not necessarily – and pour it over the tomato mixture. Spread it also inside the fish. Also turn the fish so that the marinade spreads all over the fish. Leave the prepared fish to rest for at least 15 minutes. If you plan to marinate it for a long time, place it in the refrigerator. You can marinate it for up to 12 hours and prepare it ahead of time.

Arrange the cherry tomatoes cut in half around the fish, then pepper a little more, sprinkle with oil and bake for about 20 minutes in a preheated oven at 230°C. The fish will be soft and juicy inside, and the skin will be golden brown. You can sprinkle the roast with a little chopped fresh parsley.

Serve the fish with lots of your favorite bread and soak up all that wonderful sauce with it. You can also serve it with couscous or with your favorite side dish. In addition, of course, to an excellent tekne salad. Enjoy your lunch!


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