Tuscan fish bake
This Tuscan fish bake is the perfect weeknight recipe if you’re looking for something healthy, flavour‑packed, and wonderfully easy to make. Inspired by classic Italian coastal cooking, it combines flaky fish with tomatoes, garlic, and herbs sauce.
What goes well with this dinner?
I like to serve this dinner with some crisp roast potatoes or you can have some chips or mashed potato on the side.
Tuscan fish bake
Ingredients
- 4 pieces of fish (salmon or cod)
- 1½ tbsp olive oil
- 15 g unsalted butter
- 120 g sliced mushrooms
- 1 tsp garlic paste or 1 large garlic clove crushed
- 2 tsp tomato puree
- 30 g sundried tomatoes
- 75 ml white wine (optional)
- 200 ml chicken stock (if not using wine, add extra 75ml stock)
- 50 ml double cream
- ½ tsp Italian seasoning
- 1½ tbsp parmesan cheese
- pinch salt and pepper
- 1½ tbsp cornflour, mixed together with 2 tbsp water
- 100 g spinach
Instructions
- Preheat the oven to 180°c
- Place the fish pieces in an oven dish and set aside.
- In a frying pan, heat the olive oil and butter until melted, add the mushrooms and cook for approx. 4-5 minutes or until tender and golden brown.
- Add the garlic and cook for 30 seconds. Add the tomato puree, sundried tomatoes and stir for another 1 min. Stir in the wine (if using) and cook for a couple of mins until the wine has reduced by half.
- Gently pour in the chicken stock and cream to the pan and stir until well combined. Simmer for around 5mins. Add the Italian seasoning, parmesan cheese and season the sauce with salt and pepper to taste.
- Pour over the fish and place in the oven for 25 – 35 mins until cooked through (if using fresh fish, reduce cooking time accordingly).
- Remove from the oven, gently stir in the cornflour trying to not break up the fish, add the spinach and return to the oven until the spinach has wilted, remove from the oven and serve with some little roasted potatoes or mash and toasted ciabatta on the side.