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Baked Fish with White Wine and Tomatoes


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  • 4 4-ounce red fish, or sea bass
  • Olive oil as needed
  • 3 tablespoon olive oil
  • 1 onion thinly sliced
  • 2 large very ripe tomatoes, coarsely chopped
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon chili pepper paste or to taste
  • 2 cloves garlic, finely chopped
  • 1 Bay leaf
  • 2 Jamaican allspice kernels
  • Coarse kosher salt or Portuguese sea salt to taste
  • 1/2 teaspoon ground white pepper
  • 3/4 cup white wine
  • 1/2 cup water


Servings 4


Step 1

1. With 1 tablespoon of olive oil, coat the bottom of a baking dish that is large enough to accommodate the pieces of fish.

2. In a medium sauce pan, heat the remaining 2 tablespoons of olive oil. Toss in the onions and sauté them until they are glassy and translucent. Stir in the tomatoes, parsley, chili pepper, garlic, bay leaf, all spice, and white pepper. Cover and bring to a boil. Reduce the heat and simmer for 2 minutes.

3. Stir in the wine and water. Return to a simmer for 1 minute. Pour over the fish and bake for 20 minutes or until the fish is just starting to flake. Serve with boiled potatoes, seasoned with olive oil, salt, pepper, chopped garlic and finely chopped parsley or cilantro

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