All seafood lovers know that fish baked in the oven is a very tasty dish, and white fish baked with roasted tomatoes is twice as delicious. This recipe used “White Fish,” but the tomatoes go very well with any type of fish. Fish baked under tomatoes is the very case when the simplest technology brings excellent results. Whatever fish we bake, tomatoes give it juiciness and a special taste. Now it’s time to fire up the oven, grab some foil and start making white fish with roasted tomatoes.
Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission. Amazon & Walmart affiliate links are most often used.
Some Useful Tips White Fish Baked with Roasted Tomatoes
- You can prepare the fish several hours ahead. Keep the fish in the fridge until shortly before cooking.
- If you want to make this recipe on the grill, this recipe requires only minor changes. Instead of cooking the white fish baked in foil packets, place the foil packets over direct heat and cook for 8-10 minutes. The heat should be medium.
- If you don’t have oven-dried tomato slices, you can make your own by following our recipe. We have included the directions for how to do so in the section above.
How to serve this delicious baked white fish baked in foil?
Foil Packed White Fish with Roasted Tomato is excellent with steamed vegetables or a cold pasta salad. You can also steam vegetables in the foil packed.
Health benefits of white fish baked in foil?
The benefits of fish are due to its rich composition. Vitamins, micro-and macroelements, acids contribute to the prevention of many human diseases. Scientists from the University of Pittsburgh (USA) recommend eating fish once a week for brain health. Omega-3 fatty acids, which are abundant in fish, are perfect for the heart. Omega-3s reduce inflammation, help prevent heart rhythm disturbances, improve arterial flexibility, and help lower cholesterol levels. So, you should try this recipe at least once a week.
Why should you wrap white fish in foil?
Baking fish in foil that the fish does not dry out and allows the flavors to meld together ensures. It’s also the best technique to make mess-free and delicious food in no time!
Do fish cook faster wrapped in foil?
No, it’s the opposite. The foil reflects heat, and that’s why the fish inside the foil packet will get less of it. But wrapping fish in foil ensures that the moisture will trap inside the foil, and it tends to make fish juicier and tastier.
Which side of aluminum foil should touch the fish?
The side of the foil doesn’t matter! The difference between not shiny and shiny comes from the manufacturing process. But it doesn’t leave any positive or negative effect on the fish.
How long does fish take to bake?
Usually, white fish is pretty thin, and it takes about 8-10 minutes to cook fully. But if you are cooking a thicker piece of fish, it will take 12-15 minutes to cook.
What other types of fish can you use for this recipe?
We have used “white fish”, but you can also choose some other healthier options like Flounder, Barramundi, Hake, Haddock, Cod, Pollock, or even Halibut. Any type of fish can be used, but it should not be very thick.
Please let us know how you like this Foil Packed White Fish with Roasted Tomato in the comments! We would love to hear from you. Also, don’t forget to follow us on our social media platforms.
Baked White Fish FAQs
Should I use fresh or preserved lemons to make this recipe?
What if I have only frozen fillets?
What fish is this recipe perfect for?
Interested in Making Your Own Preserved Lemons?
If instead of purchasing your preserved lemons you could go to this link and try out the recipe here. It looks very easy!
Mouth-Watering Foil Packed White Fish Baked with Roasted Tomato
- 4 6 oz white fish fillets
- 4 oven-dried tomato slices
- 4 lemon slices fresh or preserved cut in half
- 2 tbsps thyme fresh
- 4 tbsps butter unsalted
- Sea salt and black pepper to taste
Oven-Roasted Tomato Directions:
- Use however many excess tomatoes you have available.
- Place top oven rack in the center position and pre-heat oven to 200°F. Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat™ and set aside.
- Slice tomatoes into 2” thick slices and place on the prepared baking sheet.
- Drizzle some extra virgin olive oil over the slices and sprinkle with salt and black pepper, to taste.
- Top with fresh thyme leaves, if desired, and place in the pre-heated oven for approximately 2 hours or until the tomatoes are nicely browned around the edges.
- Remove from oven and use immediately or store in an airtight container covered with olive oil.
- Store unused tomatoes in the refrigerator for 1-2 weeks.
- To prepare indoors, place top oven rack in the center position and pre-heat oven to 400°F.
- Tear off 4 sheets of aluminum foil into sections large enough to fold over fillets, with another couple of inches on each side to seal.
- Place one fillet slightly off center on each sheet of foil.
- Top each fillet with an oven-dried tomato slice, two fresh or preserved halved lemon slices, as shown, one-half tablespoon fresh thyme leaves, and one tablespoon unsalted butter.
- If desired, lightly season with salt and black pepper, to taste.
- To seal packet, fold aluminum foil in half over the fillets.
- Fold the 3 open sides, one at a time, over several times to seal the packet completely.
- The goal is to seal the packet tight enough to hold in the steam, but still allow enough room for the air to expand.
- Place the foil packets in the pre-heated oven for 10 minutes, or place on hot grill over medium, direct heat for 8-10 minutes.
- Remove from oven (or grill) and cool slightly before carefully opening the foil packets.
- (Use caution, escaping steam will be very hot). Discard the lemon slices and serve immediately with your choice of sides.
Oven-Roasted Tomatoes Cook Additional Cook Time: 2 hours