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

  • Creamy mashed potatoes
  • Garlic roast potatoes or crispy baby potatoes
  • Buttered tagliatelle, linguine or pappardelle
  • Simple steamed rice or garlic‑herb rice
  • Soft parmesan polenta
  • Warm focaccia or crusty bread to mop up the sauce
  • Roasted Mediterranean vegetables (courgettes, peppers, aubergine)
  • Tenderstem broccoli with lemon and olive oil
  • Green beans with garlic and parsley
  • Tomato and mozzarella salad
  • Mixed green salad with balsamic dressing
  • Grilled asparagus with parmesan
Tuscan fish bake

Tuscan fish bake

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Course Dinner
Cuisine Italian
Servings 4 people

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.