INGREDIENTS:
- 8 fish fillet (this recipe used flounder, frozen fish can be used, de-frost and towel dry before baking)
- 10-14 small roma tomatoes (seeded and cut into small pieces)
- ¾ teaspoon (3/4 gram) oregano
- ¾ teaspoon (3/4 gram) basil
- ¼ teaspoon (1¼ grams) salt
- dash hot pepper flakes (if desired)
- ¼ cup (7 grams) chopped fresh Italian parsley
- 2½ tablespoons (37 grams) olive oil
- 1 tablespoon (15 grams) olive oil for drizzling
INSTRUCTIONS:
- Pre-heat oven to 350° (180° celsius)
- In a medium bowl add, cut up seeded tomatoes, oregano, basil, salt, hot pepper flakes, Italian parsley and 2½ tablespoons (37 grams) olive oil. Mix gently to combine.
- Line a medium to large baking pan with a large enough piece of parchment paper (large enough to fold over the fish), line fish fillet (they can be touching) top fish with tomato mixture, drizzle with 1 tablespoon (15 grams) olive oil and fold the parchment paper to cover the fish.
- Bake in the oven for approximately 20-25 minutes. Uncover and drain excess water, raise heat to 400° (200°) and continue to bake for another 5 minutes. Remove from oven and serve immediately. Enjoy!
