Pesce alla Pizzaiola

Ingredients

• 4 fish fillets (such as cod or sole) - 500g (1.1 lb) 4 fish fillets (such as cod or sole) - 500g (1.1 lb)
• 4 ripe tomatoes, diced - 400g (14 oz) 4 ripe tomatoes, diced - 400g (14 oz)
• 1 onion, finely chopped - 150g (5.3 oz) 1 onion, finely chopped - 150g (5.3 oz)
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil - 30ml 2 tablespoons olive oil - 30ml
• 1 tablespoon tomato paste - 15g 1 tablespoon tomato paste - 15g
• 1 teaspoon dried oregano - 2g 1 teaspoon dried oregano - 2g
• 1 teaspoon dried basil - 2g 1 teaspoon dried basil - 2g
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 6g)
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced tomatoes, tomato paste, dried oregano, and dried basil to the skillet. Season with salt and pepper to taste. Cook the sauce for about 10 minutes, until the tomatoes have softened and the flavors have melded together.
4. 4.
   Place the fish fillets in a baking dish and pour the tomato sauce over them, ensuring they are fully covered.
5. 5.
   Cover the baking dish with aluminum foil and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Remove the foil and garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Fish fillets — Choose fresh and firm fish fillets for the best results. If cod or sole is not available, you can use other white fish varieties such as haddock or flounder.

Tips & Tricks

• For a spicier version, add a pinch of red pepper flakes to the tomato sauce.
• If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Serve the Pesce alla Pizzaiola with a squeeze of fresh lemon juice for an extra burst of flavor.
• Experiment with different types of fish to find your favorite combination with the tomato sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Pesce alla Pizzaiola hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and freshness. Accompany the dish with crusty bread to soak up the flavorful tomato sauce.

Presentation advice

Present the Pesce alla Pizzaiola on a large platter, with the fish fillets arranged neatly and the tomato sauce generously spooned over them. Sprinkle some fresh basil leaves on top for an attractive presentation.