Fish Fillets with Tomato and Basil  


(“Filetto al Forno con Pomidoro e Basilico”)

(" Pisci ‘nfurnatu cu Pumaroru”)



The most important element of this preparation is the freshness of the fish.
Smell the fillets before you buy them; they should not have any ammonia or fishy odor, look moist and the flesh should be firm to your touch.
Fillets of grouper, stripe bass, mackerel, red snapper, salmon or any fresh fish fillet, can be used for this preparation.
This simple and appetizing sauce was very successful in the fish preparation at la Focacceria.


Serves 4




  • 1 ½ lb. fish fillets, wash, pat dry and cut into 4 or 8 pieces
  • 5 tablespoons of olive oil
  • ½ medium onion, finely chopped
  • 2 cloves of sliced garlic
  • 4 tomatoes, coarsely chopped (about 1 lb.)
  • 2 garlic cloves, finely chopped
  • ½ cup of white wine
  • ¼ cup of basil leaves, finely chopped
  • Salt and pepper to taste
  • Pinch of hot red pepper flakes (Optional)
  • Pinch of oregano
  • Basil leaves for garnish


In a small skillet combine onions and 2 tablespoons of oil and sauté until golden, about 8 to 10 minutes. Put aside.

In a medium size bowl, combine the 3 tablespoons of oil, tomato, garlic, chopped basil, a pinch of red pepper (optional) and salt and pepper to taste. 
Set aside.
In a baking pan spread sautéed onions and lay fish over it, skin side down. 
Sprinkle with wine, a little salt and pepper and spoon the tomato-basil combination on the top. 
Bake at 400 degrees for 25 minutes.

Transfer to a serving dish and garnish with basil leaves. Serve with boiled or baked potatoes and salad.