This Mediterranean baked fish is everything a fish dish should be; simple, elegant and allows the quality of the fish do the talking.
I don't add any spices as the freshness of the tomato and thyme provide the backdrop, and a tangy drizzle of pomegranate molasses brings it all together.
I try to make a baked fish dish at least once a week as it's super healthy and super fast to prepare.
You might also like to try my sea bream with lemon, thyme and potatoes, as well as my famous salmon with tomato herb relish.
Ingredients
You can use any white fish you like, and i've used sea bream which is my favourite as the flesh is so tender and meaty at the same time.
I always ask my fishmonger to clean the insides but keep the head on as that adds extra flavour. Plus it looks like a fish dish.
Thyme is my herb of choice here as it responds well to being baked and adds sharpness to complement the sweet flesh of the fish.
I sliced some lemon to go inside the fish to give a nice aroma.
I chose some sugar drop tomatoes but any small tomatoes such as cherry or plum will do.
Instructions
The prep stage literally takes five minutes:
Step 1: Wash the fish and place in an oven proof dish
Step 2: Put the lemon and thyme inside the fish and the tomatoes in the pan
Step 3: Sprinkle a little salt, paprika and turmeric. Bake for 25 minutes at 180C
Step 4: Serve with some extra virgin olive oil and a drizzle of pomegranate molasses.
Substitutions
This baked fish dish is so versatile that you can make any of these swaps:
- Potatoes - instead of tomatoes you can add potato wedges although you may want to bake them for an extra 15 minutes before you add the fish
- Oregano - if you don't have fresh thyme you can also use oregano which is a good substitute
- Balsamic vinegar - if you can't access pomegranate molasses use some cream of balsamic vinegar which has very similar properties and is less sour.
Top Tips
Try and find a good fishmonger who doesn't mind preparing your fish according to your needs.
Ask your fishmonger to clan the insides of the fish, descale and trim the fins.
Don't add too much pomegranate molasses or it will overwhelm the fish.
When I say a small pinch use two fingers to pinch the spice, and when I say a good pinch use your thumb and two fingers to get approx ¼ teaspoon of salt.
You can serve this with rice or a nice piece of crusty bread that will soak up the juices and olive oil.
📖 Recipe
Mediterranean white fish with tomato and thyme
Healthy, quick and easy baked fish dish
Ingredients
- 2 sea bream or any white fish
- 250 g approx of baby tomatoes
- small handful of fresh thyme
- 1 lemon sliced into rounds
- a pinch of black pepper
- a pinch of paprika
- a good pinch of salt
- a drizzle of pomegranate molasses
- a drizzle of mild olive oil
- a drizzle of extra virgin olive oil
Instructions
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Ask your fishmonger to remove the insides of the fish, descale and trim the fins
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Preheat your oven to 180°C (350°F)
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Add the washed fish to a baking tray, and insert 1-2 slices of lemon in each fish with half the thyme
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Arrange the baby tomatoes around the fish and drizzle a little mild olive oil. Sprinkle the salt along with the paprika and black pepper
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Bake for around 25 minutes until the skin is slightly crispy
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To plate up, add a few of the roasted tomatoes, a slice of lemon and a sprig of thyme, with a section of the white fish on top. Drizzle with a little pomegranate molasses and extra virgin olive oil
Recipe Notes
I used sugar drop tomatoes, you can also use plum or cherry tomatoes
If you don't have pomegranate molasses, use cream of balsamic vinegar
You can also use oregano instead of the thyme
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Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite salads to serve with fish:
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