Tomato Tomatoe

Pugliese inspired baked fish

My sister travelled to Puglia, Italy this fall and told me about a baked fish dish she had which consisted of tomatoes, onions, garlic and Caciocavallo cheese. Of course this cheese was difficult to find where I live so I omitted the cheese. This baked fish is perfect for an easy weeknight dinner! It takes minutes to prepare. I love baking fish because it always turns out so tender and flaky. The tomatoes add a beautiful juiciness and the breadcrumbs add a delicious crunchy topping. I hope you give this one a try!

 

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pugliese inspired baked fish

Ingredients

• 3-4 pieces of white fish (I used perch)
• 1 tomato, chopped into small pieces
• 2 cloves of garlic, minced
• 1/2 white onion, chopped finely
• Add all of the ingredients to a bowl with a drizzle of olive oil, salt and pepper
• 1/2 cup breadcrumbs
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper
• 2 tbsp olive oil
• Add everything to a bowl and mix
• 1 small zucchini, sliced into thin rounds
  

Directions

1. Preheat the oven to 400. Drizzle the fish with olive oil, salt and pepper.
2. Chop the tomatoes into small pieces and chop the onion finely. Season with salt, pepper and dried oregano. Mix together.
3. Add the tomato mixture, sliced zucchini and breadcrumbs over the fish. Bake in the oven for 20 minutes.