Baked Fish with Tomatoes



  • 2 slices brown or wholewheat bread
  • juice and grated rind of 1 lemon
  • ½ tsp (2,5 ml) salt
  • black pepper to taste
  • 2 cloves of garlic, finely chopped
  • 1 tbsp (15 ml) dried or chopped fresh origanum
  • 4 x 160 g firm white fish portions, thawed if frozen
  • 3 tomatoes, sliced
  • 1 tbsp (15 ml) sunflower oil
  • ¼ cup (60 ml) water


Preheat oven to 180 °C.

Crumble bread with your fingertips to form small pieces.

Mix breadcrumbs with lemon rind, salt, pepper, garlic and origanum.

Place fish in an oven dish or baking tray and pack a few slices of tomato on top of each portion.

Sprinkle with breadcrumb mixture and pour lemon juice and oil over the fish. Pour water into the dish to prevent fish from sticking and drying out.

Bake for 20 minutes or until the fish is just cooked and the crumbs are golden brown. Don’t overcook the fish.

Serve immediately with salad or veggies and a baked potato.