Entree: Gibraltar – Baked Fish with Tomato Sauce

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 white fish fillets, filleted (e.g., sea bass or hake), approx. 6 oz (170 g) each
- Salt and freshly ground black pepper
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/3 cup (50 g) pitted green or black olives, halved
- 2 tbsp (30 g) capers, rinsed
- 1 bay leaf
- 1/4 cup (15 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Preheat oven to 375°F (190°C). Pat fish fillets dry, season both sides with salt and pepper, and set aside.
2. Heat olive oil in a large ovenproof skillet over medium heat. Add sliced onion and cook until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Pour in the white wine and simmer 1–2 minutes to reduce slightly. Stir in crushed tomatoes and tomato paste, then add olives, capers, and bay leaf. Season lightly with salt and pepper and simmer the sauce 8–10 minutes to meld flavors and thicken slightly.
4. Taste and adjust seasoning; remove bay leaf. Nestle the fish fillets into the tomato sauce, spooning some sauce over the tops.
5. Transfer the skillet to the preheated oven and bake until the fish is opaque and flakes easily, about 12–15 minutes depending on thickness.
6. Remove from oven, sprinkle with chopped parsley, and serve immediately with lemon wedges to squeeze over the fish.