Oven-Baked Fish in Tomatoes

Ingredients

• 1 pound (454 g) Alaska pollock fillets, rinsed and patted dry
• 1/4 teaspoon (1.5 g) kosher or fine sea salt
• 1/4 teaspoon (0.6 g) freshly ground black pepper
• 1 red onion
• 1 tablespoon (15 mL) olive oil
• 1 teaspoon (1.5 g) granulated sun-dried tomatoes (or sweet paprika)
• 1/2 teaspoon (1.5 g) Nigella seeds*
• 1 teaspoon (1 g) dried oregano
• 8 large tomatoes (, washed and peeled)
• 1 bunch fresh parsley (, chopped)

Instructions

1. 1

   Step 1: Preheat the oven to 400°F. Season fish fillets with the salt and pepper and use your hands to rub the seasoning into the fish. Dice the onion.

2. 2

   Step 2: Place a small skillet over low heat. Add oil and onion. Sauté for 1 minute. Transfer the sautéed onion to a square 8x8-inch baking dish.

3. 3

   Step 3: Add the fish fillets to the baking dish and season with granulated sun-dried tomatoes, Nigella seeds, and oregano.

4. 4

   Step 4: Add the peeled tomatoes to the baking dish, sprinkle lightly with salt and pepper (if desired), and place in the oven.

5. 5

   Step 5: Bake for 25 minutes, until fish fillets are cooked through. Remove from the oven and let cool for 5 minutes. Just before serving, sprinkle generously with parsley.