Baked fish with tomatoes and lemon


  • 2 goldfish
  • 1 can of tomatoes in juice
  • 3 large mushrooms
  • 1 onion
  • 1 red bell pepper
  • 1/2 glass of white wine
  • 1/2 clove garlic
  • 1 red
  • 1 lemon
  • salt and pepper
  • dried oregano
  • dried thyme

Because the Annunciation is approaching, and those who have fasted so far have a fish release, they come with a suggestion for the Sunday menu, baked sea bream, with tomatoes and lemon. What could be better than a baked fish?

Preparation Baked fish with tomatoes and lemon:

The fish is cleaned and washed very well, then salted and peppered, to taste, both inside and out. Finely chop the onion, then put it in a little olive oil and 1 tablespoon of water. When it starts to soften, add the diced or blended tomatoes and the chopped pepper. Salt and pepper to taste, season with thyme, bring to a boil and turn off the heat.

We put the sauce in the tray that we will put in the oven. Put the sliced mushrooms on top, then the two fish. Sprinkle with a little olive oil and wine, cover the fish with slices of tomato and lemon, sprinkle a few sprigs of oregano.

  • sea bream can be replaced with any other fish you have and you like

Baked fish with tomatoes and lemon

Cover the tray with aluminum foil or lid and bake on medium heat for about 30-40 minutes.

Meanwhile, grind the garlic and make it into a sauce. Remove the tray from the oven, remove the aluminum foil and pour the garlic sauce. Bake again until the sauce drops enough.

The fish is served hot, with the sauce in the pan and a good portion of polenta.

Baked fish with tomatoes and lemon

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