Baked red fish

Baked red fish (oceanic red fish) is the kind of recipe I make when I need something easy, with readily available ingredients. I always keep a frozen fish in the freezer for days when I don't want to spend much time in the kitchen, but still want a warm meal. It's a simple recipe, without complicated steps or sophisticated sauces. All you need is a little patience for marinating and to remember to preheat the oven.

Quick Info

Total time: about 2 hours and 40 minutes (including marinating)
Preparation time: 15 minutes
Marinating time: 2 hours in the fridge
Cooking time: 30 minutes in the oven
Servings: 3-4, depending on the size of the fish
Difficulty: easy
Recipe type: lunch or dinner

Ingredients

1 red fish (frozen, about 1-1.2 kg)
salt
pepper
2 onions
2 large ripe tomatoes
2 glasses of dry white wine (about 350 ml)
olive oil (a few tablespoons, for greasing)
Basic ingredients that are easy to find, nothing complicated. The white wine is important for flavor, don't substitute it with water.

Preparation method

1. Clean the fish well: scales, gills, everything necessary. If it's frozen, let it thaw in the fridge a day before. Once clean, make 4-5 shallow cuts on each side with a knife. This helps the spices penetrate better.

2. Sprinkle salt and pepper all over, including in the cuts and inside. Place the fish on a plate, cover it loosely with plastic wrap, and let it chill in the fridge for 2 hours. Not longer, so the meat doesn't become too salty.

3. Meanwhile, prepare the vegetables. Slice the onion into thick slices, about 1 cm. Do the same with the tomatoes, in thicker slices. It's important they are ripe, so they soften nicely.

4. In a heat-resistant dish (I prefer something not too deep), place the sliced onions and tomatoes in an even layer. The vegetables will hold the fish above and also add flavor.

5. Place the fish directly over the layer of vegetables. Drizzle a little olive oil on top – it shouldn't pool, just give it a shine.

6. Pour the white wine into the dish, next to the fish, not over it. The liquid level should not exceed the vegetables. The wine will help cook and leave a subtle flavor.

7. Preheat the oven to 180 degrees Celsius. Place the dish in the already heated oven and cook for about 30 minutes. The fish should take on a light golden color, but not dry out. If the fillets are thin, check after 25 minutes.

8. Remove the dish from the oven and let it rest for 5 minutes before taking out the fish.

Serve the fish warm, with a simple side: boiled potatoes, rosemary potatoes, rice, or whatever I have on hand. A glass of white or rosé wine goes well alongside.

Why I make this recipe often

It's quick to prepare and has no complicated steps. The fish remains tender, doesn't stick, and doesn't dry out. It fits any day, especially when I need something without frying or heavy sauces. Plus, it goes with various sides, depending on what I have at home.

Tips and variations

Tips

- If the fish is smaller, reduce the oven time by 5-10 minutes.
- Don't skip the cold marinating. The meat will be tastier.
- When slicing the onion and tomatoes, make thick slices. They melt more slowly and don't burn.
- Check that the wine doesn't evaporate completely towards the end. If the dish seems too dry, you can add a little more wine or some water.

Substitutions

- Red fish can be replaced with another firm-fleshed ocean fish (e.g., sea bream or sea bass), but the texture and flavor will differ.
- Dry white wine is the most suitable. Don't use sweet or semi-sweet, otherwise, the taste will be too heavy.
- If you don't have olive oil, use a neutral vegetable oil.

Variations

- You can add a few slices of lemon over the fish or among the vegetables if you want a more tangy flavor, but it's not necessary.
- For a more intense aroma, you can sprinkle a little thyme or fresh parsley after baking.

Serving ideas

- Simple boiled potatoes or with a bit of rosemary.
- Simple basmati rice, boiled in salted water.
- Sautéed or steamed vegetables.
- Green salad if you want something lighter.

Frequently asked questions

1. Can I use fresh fish instead of frozen?
Yes, fresh fish works too, just cook it directly after marinating. The cooking time remains about the same.

2. What kind of wine is best for this recipe?
A dry white wine, not too aromatic. Don't use sweet or very aromatic wine, as it will alter the taste of the fish.

3. Can it be made without tomatoes or onions?
Yes, if you don't have tomatoes, you can use only onions, but tomatoes help with the sauce and flavor. Without onions, the fish will be a bit drier, but it still cooks correctly.

4. Can I keep the cooked fish for the next day?
Yes, you can keep it in the fridge, but the texture won't be as tender as fresh. I recommend eating it while it's warm, on the same day.

5. What do I do if I don't have a heat-resistant dish?
You can use a metal tray, but be careful not to make it too thin, so the vegetables don't burn at the bottom.

Nutritional values (estimate)

One serving (out of 4) has approximately:
- 220 kcal
- 28 g protein
- 5 g fat
- 6 g carbohydrates

The values are estimates, depending on the size of the fish and how much oil you use. The recipe is low in calories, with a good protein content and low fat. Most calories come from the fish.

Storage and reheating

The cooked fish can be kept in the fridge, covered, for up to 24 hours. For reheating, the easiest method is in the oven at 150 degrees, for 10-15 minutes, or by steaming. I don't recommend reheating in the microwave, as it changes the texture and dries it out. It's best fresh, but it can also be eaten the next day if you don't want to throw it away. The vegetables keep well, but the sauce will be less liquid after cooling.