Tomato and onion baked fish

Tomato and onion baked fish

Ingredients (4 servings)

1/3 cup olive oil

1kg brown onions, halved, thickly sliced

700g bottle tomato passata (see passata recipe)

1 tablespoon caster sugar

4 x 150g skinless firm white fish fillets (Hake)

Steamed Basmati or Brown rice, green beans and small fresh basil leaves, to serve


Heat ¼ cup oil in a large saucepan over medium-low heat. Add half the onion. Cook, stirring occasionally, for 15 minutes or until softened. Add remaining onion. Cook, stirring occasionally, for 10 to 15 minutes or until light golden and softened. Add passata, sugar and 1½ cups cold water. Increase heat to medium. Cook for 10 minutes or until reduced slightly. Season with salt and pepper.

Meanwhile, preheat oven to 200°C/180°C fan-forced. Heat remaining oil in a large frying pan over medium-high heat. Add fish. Cook for 1 minute each side or until golden but not cooked through.

Spoon tomato mixture into a 2.5 litre- capacity roasting pan. Top with fish. Bake for 10 to 15 minutes or until fish is cooked through. Sprinkle with basil leaves. Serve with rice and beans.

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