Seasoned Fish and Tomatoes

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 20%
  • Fat: 3.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.6g
  • Carbohydrate: 3.4g
  • Fiber: 0.9g
  • Cholesterol: 49mg
  • Iron: 0.0mg
  • Sodium: 95mg
  • Calcium: 0.0mg


  • 6 (4-ounce) amberjack fillets
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cracked pepper
  • 6 plum tomatoes, cut into 1/4-inch-thick slices
  • Cooking spray
  • 3/4 cup dry white wine
  • 2 tablespoons sliced ripe olives
  • Fresh oregano sprigs (optional)
  • Whole peppercorns (optional)


  1. 1. Preheat oven to 350°.
  2. 2. Sprinkle fillets with oregano and cracked pepper. Place fillets and tomato in a 13 x 9-inch baking dish coated with cooking spray. Add wine. Bake, uncovered, at 350° for 15 minutes or until fish flakes easily when tested with a fork.
  3. 3. To serve, place tomato slices evenly on individual serving plates, using a slotted spoon. Top each serving with a fillet and 1 teaspoon olives. If desired, garnish each serving with a fresh oregano sprig and whole peppercorns.
  4. Note: Fish is a vitamin-rich source of low-fat protein, making it a perfect choice for heart-healthy eating. When you buy fish, choose what's freshest and cook it that day or the next. The fish's flesh should appear firm and unblemished. And it should not have a "fishy" smell.
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