Pesce al forno

prep time:: 15 minutes
total time:: 35 minutes

Serves 4

This is roasted fish and tomatoes. Meghann likes making this recipe because it works well with different types of fish. Though Nick is not a big fan of eating fish, he actually does like this recipe.

ingredients

1 1/2 lbs fresh fish fillets (e.g. salmon, sole, halibut, tilapia)
Salt, freshly ground black pepper
2-3 fresh tomatoes or 1 (14 oz) can whole peeled tomatoes
2-3 garlic cloves
1/2 red onion
1/2 c fresh basil sprigs
1/2 c fresh parsley sprigs
1 sprig fresh rosemary
1/2 dried red chile or 1/2 tsp crushed red pepper flakes (optional)
3 tbsp olive oil

directions

1
Preheat oven to 375° F.
2
Rinse fillets and pat dry, then cut each into serving portions. Season on both sides with salt and pepper and arrange side by side in a greased baking dish.
3
Rinse tomatoes (unless canned type), cut in half and slice thinly into wedges. Peel garlic and halve red onion; finely chop both.
4
Rinse herbs and shake dry; remove leaves from stems and chop finely. Finely crush dried red chile in a mortar or chop (wear gloves and don’t touch your face)-or use flakes.
5
Combine chopped onion, garlic, herbs and crushed chile and sprinkle over fish fillets. Top with tomato wedges and season with salt and pepper. Drizzle oil over everything, then bake fish in the oven on the middle shelf for 15-20 minutes or until opaque throughout.