Baked white fish

Name: Baked white fish
Cook time: 65 min
Yield: 4
Ingredients: olive oil; 3 cloves of garlic; 2 x 400g tins of quality plum tomatoes; 1 fresh red chilli; 1 bunch of fresh basil; red wine vinegar; 4 x 150g white fish fillets such as coley, whiting, pollock, skin off, pin-boned, from sustainable sources; 1 handful of black olives (stone in); 1 tablespoon capers

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A delicious white fish recipe – try using coley, whiting, or pollock. This baked fish recipe is a really easy way to get beautifully flaky and tender fish, every time.

By: Jamieoliver (via Jamieoliver)

Last Updated: Mar 1, 2026

Cook: 65 mins

Yields: 4

Ingredients

olive oil
3 cloves of garlic
2 x 400g tins of quality plum tomatoes
1 fresh red chilli
1 bunch of fresh basil
red wine vinegar
4 x 150g white fish fillets such as coley, whiting, pollock, skin off, pin-boned, from sustainable sources
1 handful of black olives (stone in)
1 tablespoon capers

Instructions

To make the sauce, peel and finely slice the garlic cloves. Pick the basil leaves and finely slice the stalks.
Heat a good couple of lugs of oil in a large pan over medium heat, add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn’t explode when frying, then add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.
Add the tomatoes and season lightly with sea salt and black pepper, then simmer gently over a low heat for 30 minutes, or until thickened and slightly reduced.
When the time's up, remove the chilli, and break up the tomatoes with the back of a spoon. Taste and adjust the seasoning, if needed, then add a tiny swig of red wine vinegar to give it a little twang.
Preheat the oven to 220°C/425°F/gas 7.
Pour the tomato sauce into a 20cm x 30cm roasting tray. Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce.