This baked fish recipe is a healthy and well-balanced meal perfect for pescatarians
If you love seafood as much as we do, you'll love this delicious baked fish recipe. Tender, moist and flaky, this fish is baked to perfection using a shallow casserole dish and topped with gremolata crumbs for that extra crunch factor. It is best served with caper mayo on the side for an added tangy boost of flavour.
This recipe is suitable for whitefish as they are mild-tasting fish. If you're unsure which to go for, look for fish like cod, hake, pollock, lingcod, grouper, or snapper. For this recipe, we used the Le Creuset 3ply Stainless Steel Shallow Casserole as it's versatile to cook all sorts of recipes that include fish, meat and veggies.
Baked Fish with Gremolata Crumb and Caper Mayo Recipe
Ingredients:- 4 x 150g thick-cut pieces of firm white fish
- 2 tablespoons olive oil, plus 1 teaspoon extra
- 2 cloves garlic, crushed
- Zest of 1 lemon
- 2 tablespoons freshly chopped parsley
- 1 teaspoon dried sage
- 55g fresh white breadcrumbs
- 250g large cherry tomatoes
- 4 fat garlic cloves, peeled and cut lengthways into thick slices
- 4 fresh bay leaves
- Salt & pepper
- 1 tablespoon of caper berries
- 3 to 5 tablespoons of good-quality mayonnaise
- 1 teaspoon of Dijon mustard
- 1 teaspoon of lemon juice
- 1 tablespoon of freshly chopped parsley
- ½ lemon cut into 4 wedges
1. Oven: 200°C / 180°C fan-forced, pre-heated.
2. Brush the base of the casserole with ½ tablespoon of olive oil then add the fish in a single layer.
3. Combine the remaining 1½ tablespoons of olive oil with the crushed garlic, lemon zest, chopped herbs, and breadcrumbs, and season with ½ teaspoon of salt and pepper.
4. Top the fish fillets equally with the crumb mixture and press down gently.
5. Place the casserole into the preheated oven and cook for 15-18 minutes until the topping is golden brown and crisp, and the fish is cooked through. The timing will depend on the variety and thickness of the fish.
6. Put the cherry tomatoes into a bowl with a teaspoon of olive oil, garlic, bay leaves and some seasoning and toss together. 10 minutes before the fish is ready, remove the pan from the oven and scatter the tomatoes and garlic around the fish, tucking the bay leaves under the tomatoes so that they don't brown too quickly. Return to the oven for the remainder of the cooking time.
7. Whilst the fish is cooking, make the caper mayo.
8. Coarsely chop the capers and mix together with the mayonnaise, mustard, lemon juice and parsley. Decant into a small serving bowl.
9. Serve the baked fish in the casserole accompanied by the caper mayo and lemon wedges.
Cook's notes: This recipe is suitable for many types of large, firm fish. Try less recognised varieties such as pollock or hake which are members of the cod family and often less expensive. Or perhaps mahi-mahi fish from the sub-tropical waters which has lean, meaty flesh that turns white when cooked.
Recipe source: Le Creuset
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