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Baked fish in lemon sauce with cherry tomatoes, capers, and herbs in a creamy dressing.
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Lemon Feta Fish Recipe

I love a recipe that calls for adding everything to a dish and leaving it to cook with no intervention. This simple fish dish is packed with flavour.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Mediterranean
Keyword: baked fish, basa, One Pot Recipes
Servings: 4
Author Nicky Corbishley

Ingredients

Fish

  • 4 boneless basa fillets (about 500g/1.1lb) (sub with any quick-cook thin fillets of fish – such as sole, sea bream or sea bass)
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon chilli flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

Also

  • 200 g (7 oz) cherry tomatoes (grape tomatoes) sliced in half (multicoloured tomatoes add a nice splash of colour)
  • 1 tablespoon cornflour (cornstarch in USA)
  • 2 cloves garlic peeled and minced
  • 120 ml (1/2 cup) chicken stock
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 lemon thinly sliced
  • 2 tablespoons capers drained
  • 200 g (7oz) feta cheese crumbled

To serve

  • Freshly chopped parsley
  • Black pepper
  • Potatoes rice or pasta

Instructions

  • Preheat the oven to 200C/400F (fan)
  • To a large baking dish, add the sliced cherry tomatoes. Sprinkle on the cornflour and toss together to coat the tomatoes.
    200 g (7 oz) cherry tomatoes (grape tomatoes), 1 tablespoon cornflour
  • Add the garlic, stock, parsley, and olive oil and toss everything together.
    2 cloves garlic, 120 ml (1/2 cup) chicken stock, 3 tablespoons finely chopped fresh parsley, 2 tablespoons olive oil
  • Add the sliced lemon, capers and feta to the dish and place the basa fillets on top.
    4 boneless basa fillets (about 500g/1.1lb), 1 lemon, 2 tablespoons capers, 200 g (7oz) feta cheese
  • Mix together the paprika, oregano, chilli flakes, garlic powder, salt and pepper and sprinkle on the basa fillets.
    1 teaspoon paprika, 1 teaspoon dried oregano, ½ teaspoon chilli flakes, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
  • Drizzle the fish with the olive oil, then place in the oven for 15-20 minutes, until the fish is cooked through, and the tomatoes are tender.
    1 tablespoon olive oil
  • Serve with potatoes, rice, or pasta, topped with fresh parsley and black pepper.
    Freshly chopped parsley, Black pepper, Potatoes

Video

Notes

Nutritional information is approximate, per person (this recipe serves 4) NOT including the serving suggestions of potatoes/rice/pasta.

Nutrition

Calories: 387kcal | Carbohydrates: 11g | Protein: 30g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 45mg | Sodium: 1348mg | Fiber: 2g | Sugar: 2g

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