Oven Baked Fish (Italian Style with Tomatoes)

Ingredients

• 5 Tbsp extra virgin olive oil, divided
• 3/4 cup fresh breadcrumbs or 1/3 cup dry breadcrumbs
• 12 cherry tomatoes, fresh, or 1/2 cup (115g) canned tomatoes (pomodorini, plum, or chopped)
• 1/2 tsp salt, to taste (divided)
• 1/2 tsp dried oregano
• 1/8 tsp freshly ground black pepper (optional)
• 1 lb white fish, like haddock or cod
• 2 tsp wine vinegar, or more as desired

Instructions

• Preheat oven to 400˚F (200˚C).
• Drizzle 2 tablespoonfuls of oil into the pan, then sprinkle about 3 tablespoonfuls of fresh breadcrumbs (preferably a rustic loaf) over the oil.
• Roughly chop the fresh tomatoes, if using. Put the tomatoes in a bowl and add the oregano, add some salt, a tablespoon of olive oil and mix together.
• Place pieces of fish on the breadcrumbs in the pan, sprinkle with salt and black pepper, then top with the tomato mixture.
• Sprinkle the remaining breadcrumbs on top of the tomatoes and fish. Splash with vinegar, then drizzle with 2 tablespoonfuls or more of extra virgin olive oil.
• Bake in preheated oven for 15 to 20 minutes or until fish is cooked and breadcrumbs are golden brown. Serve immediately.

My Notes