Oven fish with tomatoes

Oven fish with tomatoes


  1. fish fillet 700-800 gr
  2. onions 400-500 gr
  3. cream cream 1-1.2 kg
  4. garlic 3-4 cloves
  5. lemon 1/2 pcs.
  6. vegetable oil to taste
  7. salt to taste
  8. freshly ground black pepper to taste
  9. sugar 1 tsp
  10. paprika 1 tsp
  11. cinnamon -1/4 tsp taste
  12. tomato paste 1 tbsp
  13. dry white wine 1/2 cup
  14. parsley 1 bunch
  • Main ingredients: Mintai, Pikeperch, Cod, Hake, Tomato


frying pan, oven


Grease the baking dish with vegetable oil. Put the fish fillet. Sprinkle with lemon juice, salt and pepper. Dip the tomatoes in boiling water. Remove the peel and remove the seeds. Cut the pulp of tomatoes into small pieces. Cut the onion coarsely. Finely chop the garlic.
Heat vegetable oil in a pan and fry the onion until transparent. Add the garlic. Fry for another minute and add the tomatoes. Salt and simmer without a lid over medium heat for 10-12 minutes. Add paprika, cinnamon, sugar, tomato paste. Spice up. Add wine and mix. Simmer over medium heat for about 10 minutes. Add parsley leaves, mix and put the resulting mixture on the fish.
Preheat the oven to 190 degrees. Bake for 35-40 minutes. Serve with boiled rice.