Baked white fish with bread and cherry tomatoes

Baked white fish with bread and cherry tomatoes

Made with Mutti Cherry tomatoes

Renowned for being extremely sweet with an intense fragrant flavour, Mutti Cherry Tomatoes are ripened under the warm sun of southern Italy and carefully selected to offer the freshness of just-harvested fruit all year round. They are soft and succulent yet maintain their form well. As the skin of Mutti Cherry Tomatoes has a thin texture, they are ideal to make quick, delicious sauces or even to use straight out of the tin in place of fresh tomatoes.

cooking sketch 1h (COOK TIME: 1h)

cooking sketch Medium


  • 4 white fish fillets (like ling (or hapuka) roughly same size (approx 150-180g each))
  • 3 slices of stale sourdough cut into chunks
  • 1 400 g tin Mutti Cherry Tomatoes
  • 3-4 anchovy fillets
  • Thyme leaves
  • 125 ml dry white wine
  • 100 ml of Monini Delicato Extra-Virgin Olive Oil
  • 1/2 cup of black olives (pitted)
  • 3-4 tbsp of capers
  • Salt for seasoning
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Baked white fish with bread and cherry tomatoes: Method

  1. Pre-heat your oven to 180 C conventional or 160 fan forced.
  2. Oil an oven safe dish, then add the Mutti Cherry Tomatoes and their juices, olives, capers, white wine, 50ml of the oil and anchovies. Add thyme leaves, bread chunks and season with salt. Drizzle some of the liquid onto the bread - as it bakes, it will soak up all the beautiful flavors.
  3. Bake for 25 minutes then place the fish on top, skin side down, drizzle with the remaining oil and baste with the cooking juices. Season with salt and continue baking for 15-18 minutes or until the fish is just cooked through. The cooking time will be dependent on the size of your fillets, so keep an eye on it.
  4. Take the tray out of the oven, scatter more thyme leaves on top, drizzle a little extra-virgin olive oil and serve

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Also made with: Mutti Cherry tomatoes

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