Baked Fish with a Tomato Mushroom Sauce

Baked Fish with a Tomato Mushroom Sauce


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This yummy fish recipe uses Pomi Tomatoes. Pomi Tomatoes are the closest thing to fresh tomatoes, especially out of season.

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  • 3 Tbs. vegetable oil or olive oil
  • 1 sm. carrot, finely chopped
  • 1 sm. onion, finely chopped
  • 1/2 stalk celery, finely chopped
  • 2/3 C. mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 26-oz. box Pomi chopped tomatoes
  • 1/3 C. dry red wine
  • 1/2 tsp. dry thyme
  • 1/2 tsp. basil
  • 1 bay leaf, whole
  • 1 tsp. fresh lemon juice
  • salt to taste
  • pepper to taste
  • 4 fish fillets (cod, halibut, or snapper)
  • 2 Tbs. Italian parsley, finely chopped

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In a medium skillet, heat oil, over medium heat. Add the carrot, celery, onion, and mushrooms and saute over low heat, about 5 minutes or until soft but not browned. Stir in the garlic and saute until fragrant, about 30 seconds. Add the tomatoes with their juice and the wine. Stir in the bay leaf and spices. Taste and add salt and pepper as needed. Bring to a boil and then reduce heat to low and simmer, uncovered, stirring occasionally until slightly thickened. about 15 minutes. Add the lemon juice. While sauce is cooking, preheat the oven to 350°F. Place the fish fillets in a 9” x 13” baking dish. Spoon sauce over fish and bake 15 to 20 minutes or until fish flakes easily. Remove from oven, sprinkle with reserved, chopped parsley and serve. Serve with steamed white or brown rice.

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