Make way for another incredible fish recipe… Baked White Fish with Charred Tomatoes and Feta!
You know I’m already obsessed with different ways of making fish. Give me a steamed, broiled or baked fish any day of the week. I’m always trying to keep my stove as clean as possible for as long as possible. This Baked White Fish with Charred Tomatoes and Feta is another one to add to your rotation. You’re not steaming or poaching the fish, but nestling it into the warmed tomato sauce and then finishing it in the oven. It keeps your stove clean, no oil splattered anywhere and it’s downright delish.
The big salty chunks of feta and lemon brighten this up too to give it extra flavor! You’ll be obsessed!
Baked White Fish with Charred Tomatoes and Feta
- 1 large yellow onion thinly sliced
- 1 large leek thinly sliced (white and light green parts only)
- 1 red bell pepper thinly sliced
- 3 tablespoons olive oil
- 6 cloves garlic thinly sliced
- 2 teaspoons cumin seeds lightly crushed
- 2 teaspoons tomato paste
- 1/2 cup white wine
- 1 pound peeled and chopped canned Italian plums tomatoes
- 2 tablespoons thyme leaves plus extra for garnish
- 2 strips shaved lemon peel
- 4 filets rock fish
- 2/3 cup feta, torn into chunks
- red pepper flakes to taste
- 1 ½ teaspoons lemon juice
- Kosher salt and freshly cracked black pepper
- flat leaf parsley for garnish
- Preheat the oven to 425 degrees F.
- In a large oven-safe skillet, sauté the onion, leek and bell pepper in the olive oil on a medium heat for about 10 minutes or until softened. Add the garlic and cumin and cook for another minute. Stir in the tomato paste and then add the white wine. Allow this to bubble away for a couple of minutes. Mix in the tomatoes, half of the thyme, the lemon peel, 1 teaspoon of salt and ½ teaspoon freshly cracked black pepper and stir well. Simmer gently until the sauce thickens, 15-20 minutes, adding a little extra water if it goes much thicker than your typical pasta sauce. Taste and add salt and pepper accordingly. Remove from the heat and discard the lemon peel.
- Season the rock fish pieces with salt and pepper and nestle them into the tomato sauce. Press the feta pieces around the fish so that they are also semi submerged in the sauce. Finish with the remaining tablespoon of thyme leaves. Place on the top rack of the oven and bake for 8-12 minutes, until the seafood is just cooked, the sauce bubbles nicely and the cheese turns golden.
- Drizzle with lemon juice before serving and parsley or basil to garnish
Oh my, this looks positively delectable!!
I don’t ever see Rock Fish in FL. What’s a good substitute? Grouper, mahi, cod? Looks amazing! Can’t wait to make it!
Cod would be my first choice!
Sounds fabulous! Going to make this tomorrow☺️
I’m making this tonight. Amy reason I can’t use Cod instead?
works great with cod
Is there a substitute for the cumin seeds if I don’t have those? Thank you
How much butter do you use? Thanks!
Are you calling for fresh or dried thyme here? I’m guessing fresh given the amount.
fresh!! it’ll say dried if it’s dried just for future reference! ox
Tried this last night using cod with my fish-skeptical husband. It was a hit! So delicious, and can’t wait to make it again.
I Made this the other night for the family. The flavor combo was not something I would have thought would gone together, but I was pleasantly surprised with how it turned out. The way the cumin and tomatoes and feta all work together was delectable, and the rockfish was perfectly cooked and nice and flaky. the whole family loved it. I will be making this again for when company comes over.
I have Mahi or Halibut.. Which would be better?
both would be great!
Thoughts on using Barramundi?
What to serve with this?
I made this recipe tonight and oh my is it delicious! I substituted salmon because I couldn’t find a good looking piece of white fish. All the flavors and spices meld together to make a beautiful sauce and I never knew baked feta could taste that creamy.
Gaby, all of your recipes I have made so far have been crowd pleasers. That avocado and corn salad was a huge hit and made a great impression even my Kansas City cousin-in-laws. Oh and my father-in-law loves the chicken-parm meatballs,
Thank you for your creative recipes, making food takes my mind off all the world chaos if only briefly.
THANK YOU SO MUCH!
Oh my goodness, this meal was awesome. My hubby doesn’t eat fish, and my 18 yr old son was a little skeptical. The reason I cooked fish was because my in-laws were coming in town and they eat fish on Fridays because of lent. Everyone absolutely loooooovvvvvved it. The prep was way longer then 10 min, but I was planning for that. We love your recipes
This was amazing! Used halibut because that is what I found but I could see any white fish being fab in this recipe. We will make this again and again!
Anything I can substitute for leeks? Thank you!
Do you add the liquid with the canned tomatoes? If I want to sub fresh tomatoes should I add additional liquid?
“Top shelf meal”- my husband. This is really really good.
Really easy to make and it is a wonderful dish!