Oven Baked Fish Fillet Recipe


MethodMain Ingredient


 Canned stewed tomatoes1 Pound (1 Can)
 Capers1 Tablespoon, drained
 Minced parsley1 Tablespoon
 Pimiento stuffed olives1⁄2 Cup (8 tbs), sliced (Spanish)
 Chopped onion1⁄4 Cup (4 tbs)
 Ground cloves1⁄8 Teaspoon
 Rockfish/Sea bass / sturgeon / turbot2 Pound, thaw, if frozen (Fillets / Boneless Chunks)
 Olive oil2 Tablespoon
 Sugar2 Teaspoon
 Melted butter/Margarine3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1754 Calories from Fat 853

% Daily Value*

Total Fat 95 g145.8%

Saturated Fat 30.8 g154%

Trans Fat 0 g

Cholesterol 414.3 mg

Sodium 4342.6 mg180.9%

Total Carbohydrates 53 g17.6%

Dietary Fiber 5.9 g23.7%

Sugars 27.8 g

Protein 176 g352.1%

Vitamin A 97.9% Vitamin C 99.6%

Calcium 33.4% Iron 61.1%

*Based on a 2000 Calorie diet


In a heavy saucepan or frying pan, saute onion in olive oil until soft.
Add tomatoes, sugar, and cloves.
Simmer, uncovered, stirring often, until thickened (about 15 minutes).
Pat fish dry.
Brush all sides of fish pieces with melted butter and arrange in a shallow baking pan.
Bake, uncovered, in a 400° oven until fish flakes when tested with a fork, about 10 to 12 minutes, depending on the fish used.
Lift fish to a warm serving platter and keep warm.
Pour any fish juices into sauce.
Remove from heat, stir in olives and capers, and spoon sauce over fish.
Garnish with parsley.