Tuscan Fish Bake | Easy Creamy Tuscan Fish Bake with Tomatoes, Spinach & Herbs

Tuscan fish bake
Tuscan fish bake
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This easy Tuscan Fish Bake is a delicious, lighter twist on the classic creamy Tuscan chicken — made with tender white fish fillets baked in a rich, garlicky, sun‑dried tomato and spinach sauce. It’s a simple, flavour‑packed weeknight dinner that’s perfect if you’re looking for a quick and easy fish recipe with a Mediterranean feel.

Using everyday ingredients you can find in any UK supermarket, this creamy Tuscan fish dish delivers big flavour with minimal effort. The fish stays beautifully flaky as it cooks in the sauce, soaking up all those Italian‑inspired flavours. Serve it with rice, pasta, potatoes or crusty bread for a comforting, family‑friendly meal that’s ideal for busy evenings.

Serving Suggestions for Tuscan Fish Bake

  • Garlic Bread or Cheesy Garlic Bread Perfect for scooping up the creamy Tuscan sauce
  • Warm Ciabatta or Focaccia Soft, airy bread that complements the Italian flavours
  • Simple Green Salad Crisp leaves with lemon‑olive oil dressing to brighten the richness
  • Rocket & Parmesan Salad Peppery freshness that cuts through the creamy sauce
  • Roasted Mediterranean Vegetables Courgettes, peppers and aubergine that echo the Tuscan flavours
  • Roasted Cherry Tomatoes Sweet, blistered tomatoes that add acidity and lift
  • Green Beans with Garlic & Olive Oil Clean, savoury veg that balance the creaminess
  • Tenderstem Broccoli Fresh greens that keep the plate light
  • Buttered New Potatoes A simple, classic side that works beautifully with fish
  • Crispy Roast Potatoes Golden crunch that contrasts the soft, creamy bake
  • Parmesan‑Roasted Courgettes Light, cheesy veg that mirror the Italian notes
  • Cucumber & Herb Salad Cool, refreshing contrast to the warm bake
  • Pasta (Tagliatelle or Penne) Ideal if you want to stretch the sauce further
  • Grilled Asparagus with Parmesan A bright, elegant side that adds freshness and a savoury, cheesy lift

Variations: Tuscan Fish Bake

  • Extra‑Creamy Tuscan Fish Bake — add more cream or mascarpone for a richer, silkier sauce.
  • Garlic‑Rich Tuscan Fish Bake — increase garlic for deeper savoury warmth.
  • Herby Tuscan Fish Bake — boost basil, oregano or thyme for fragrant Italian lift.
  • Tuscan Fish Bake with Spinach — add extra spinach for colour and a soft, silky texture.
  • Tuscan Fish Bake with Mushrooms — include mushrooms for earthy richness that thickens the sauce.
  • Tuscan Fish Bake with Peppers — add peppers for sweetness and colour that suit the creamy tomato base.
  • Tuscan Fish Bake with Courgette — add courgette for moisture and a lighter finish.
  • Tuscan Fish Bake with Sun‑Dried Tomatoes — increase sun‑dried tomatoes for tangy, intense flavour.
  • Tuscan Fish Bake with Olives — add olives for salty Mediterranean depth.
  • Tuscan Fish Bake with Capers — include capers for sharp, briny contrast that brightens the sauce.
  • Tuscan Fish Bake with Prawns — add prawns for a luxurious seafood twist.
  • Tuscan Fish Bake with Chilli — add chilli flakes for gentle heat that lifts the creamy sauce.
  • Tuscan Fish Bake with Lemon — finish with lemon zest for bright acidity that complements the fish.
  • Tuscan Fish Bake with Parmesan — add extra Parmesan for salty umami richness.
  • Tuscan Fish Traybake — add potatoes or gnocchi for a fuller, one‑pan family meal
Tuscan fish bake

Tuscan fish bake

Tuscan fish bake with tender white fish, creamy sun‑dried tomato sauce and wilted spinach, creating a warm, rustic dish that looks comforting, vibrant and perfect for easy family dinners.
Print Recipe Pin Recipe
Course Dinner
Cuisine Italian
Servings 4 people

Equipment

  • Oven proof dish
  • frying pan

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.