Sicilian Baked Fish

I splurged (accidentally) on the fish for this recipe. Have you ever done that? Asked for an amount of a pricy fish without mentally calculating the tab? 2 pounds of wild caught halibut set me back a bit, but it’s worth it, this gleaming white buttery fish is the perfect foil for my Sicilian salsa topping. You can bake a single large piece of fish, or slice it into portions like I did. Swordfish would be a perfect substitute, but you could also use cod, tilapia, or even shrimp as your base for this recipe.

ingredients for Sicilian baked fish

Basically this dish breaks down to baked fish topped (after baking) with a chunky Mediterranean style salsa full of gorgeous flavors and contrasting textures.

for the salsa

• pitted olives
  • both stuffed green olives and oil cured black olives. Kalamata, too.
• slivered almonds
  • pine nuts are a good substitute
• capers
• garlic
• cherry tomatoes
• golden raisins
  • seek out plump juicy raisins, not a dried out box from the back of your pantry.
• parsley
• anchovy paste
  • it will melt into your salsa and give your Sicilian baked fish authentic Mediterranean flavor.
• olive oil
• sherry or wine vinegar

for the fish

• halibut
  • also use cod, tilapia, swordfish, tuna, or shrimp. I think salmon would work, too.
• olive oil
• lemons
• salt and fresh cracked black pepper

the salsa!

The star of the show, no question. And when was the last time you saw such a lineup of ingredients? This kind of fresh flavor experience is what you get when you take a deep dive into another cuisine.

Take this simple idea and run with it for all kinds of seafood. Check out my Salmon with Berry Salsa or my Grilled Halibut with Citrus Salsa for a completely different flavor profile!

Sicilian baked fish: the method

1. Drizzle your fish with olive oil and sprinkle with salt. Squeeze half a lemon over the top and bake until the fish just flakes with a fork, about 20 minutes. (The exact time will vary according to the thickness of your fish, and how cold it is when you pop it in the oven.)
2. Top the hot fish with the cool salsa and serve asap, with a salad and some crusty bread to soak up all the juices.

how to know when your baked fish is done

Are you a nervous cook when it comes to fish? Fish is actually super easy:

• Cook it until the flesh is opaque. Raw fish is translucent, and as it cooks it will turn opaque throughout.
• If you poke the fish with a fork it should easily start to flake apart. If there is resistance, it needs to cook a bit more.
• If you want to do the thermometer test, it should read 145F in the thickest part.

the bottom line

Sicilian baked fish topped with a cool salsa is a fresh idea you can run with in lots of ways. The flavors are bright, the temperature contrast is appealing, and it’s a super healthy meal. Let this Sicilian baked fish be a road map for many delicious meals going forward!

American Heart Association: Recommends eating fish twice per week, focusing on varieties rich in omega-3 fatty acids (like halibut, salmon, tuna, mackerel, sardines, herring).

more fresh fish ideas!

• Spring Salmon Salad Platter
• Seared Scallops in Lemon Butter
• Mini Crab Cakes with Ginger and Scallions
• Tabbouleh Bowls with Shrimp
• Mediterranean Sheet Pan Salmon

Sicilian Baked Fish

5 from 2 votes

Experience the sunny flavors of Southern Italy with this lemony baked halibut topped with a fresh Mediterranean salsa! It's ready in 30 minutes!

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Prep Time:10 minutes minutes

Cook Time:20 minutes minutes

Total Time:30 minutes minutes

Servings: 4

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Equipment

• Large oven ready roasting pan or skillet

Ingredients

 

• 2 lbs halibut, sliced into 4 fillets
• olive oil
• 1 large lemon
• salt and fresh cracked black pepper

salsa

• 1 cup cherry tomatoes, quartered
• 1/2 cup olives, both green and black, halved
• 1/4 cup golden raisins
• 2 Tbsp slivered almonds
• 2 Tbsp capers
• 2 cloves garlic, thinly sliced
• 2 Tbsp parsley, minced
• 2 Tbsp extra virgin olive oil
• 1 Tbsp red wine or sherry vinegar

garnish

Instructions

• Preheat oven to 425F.
• Lightly oil your baking pan and place the fish in the pan. Drizzle your fish with olive oil and sprinkle with salt. Squeeze half a lemon over the top. Thinly slice the other half and tuck in around the fish.
• Place the pan in the oven and immediately turn the heat down to 400F. Bake until the fish just flakes with a fork, about 20 minutes. (The exact time will vary according to the thickness of your fish, and how cold it is when you pop it in the oven.)
• Meanwhile toss the salsa ingredients together. Give it a taste to adjust the dressing. Note: I do not recommend making the salsa very far in advance. The tomatoes, in particular, do not hold up well in the refrigerator.
• Serve the hot fish topped with a generous portion of the salsa. Season with fresh cracked black pepper and garnish with fresh parsley.

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Course: Main Course

Cuisine: Italian

Author: Sue Moran

Keyword: baked fish, dinner, halibut, Italian, salsa, spring

Nutrition

Calories: 368 kcal · Carbohydrates: 14 g · Protein: 45 g · Fat: 15 g · Saturated Fat: 2 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 10 g · Cholesterol: 111 mg · Sodium: 536 mg · Potassium: 1235 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 581 IU · Vitamin C: 26 mg · Calcium: 61 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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