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Baked Fish with Lemon, Tomatoes and Olives

Italian cooks do not like to tinker too much with fresh fish. Their reasoning is that the quality and freshness speaks for itself and needs only the right cooking treatment, either grilled or baked and just a touch of seasonings.   Serves 4


Four 6-ounce fish fillets, such as cod, haddock or sea bass

2 large beefsteak tomatoes sliced into 1/4-inch thick rounds

2 lemons cut into thin rounds

1/2 cup pitted black oil cured olives

Salt and pepper to taste

Olive oil for drizzling

Lemon wedges


Preheat oven to 400°F.

Lightly brush a casserole dish with olive oil.  Lay the fillets in a single layer in the casserole.  Alternate laying tomato slices and lemon slices over the top of fillets.  Sprinkle the olives around the dish. Add salt and pepper to taste and drizzle all with olive oil. 

Bake for 8 to 10 minutes or until an instant read thermometer registers between 140° to 145°F and the fish flakes easily when poked with a fork.

Serve hot with lemon wedges.

Serve hot with lemon wedges.

This recipe is featured on show 2901 – From the Sea.


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