Pesce alla Marinara – Baked Fish Sailor’s Style

Pesce alla Marinara – Baked Fish Sailor’s Style

Naples and the region of Campania became famous in the 17th and 18th Century where after London, Naples had the largest sea port in Europe.

As an international port, Naples absorbed dishes not only from the other Italian states, but from other countries as well. To this we can add the influence of the Spanish, French and English who all ruled Naples at one time or another throughout its turbulent history.


Serves 4

400g/12oz cherry tomatoes
1 whole Sea Bass 750g/1 ½ lbs
Large pinch of coarse grained Sea Salt
1 large lemon cut in half
60ml/2 fl oz of Extra Virgin Olive Oil
Salt & freshly ground pepper
Very large pinch of dry oregano
2 large cloves of garlic, peeled left whole or coarsely chopped
To Serve: bunch of Italian parsley leaves only, coarsely chopped

Wash the cherry tomatoes and pat them dry with paper towels. Soak the fish for 30 minutes in a bowl of cold water containing the coarse salt and the squeezed lemon halves.

Pre-heat the oven to 200C/400F/Gas Mark 6.

Meanwhile drain the fish, rinse it under cold running water and pat dry with paper towels. Pour two tablespoons of the oil into a Pyrex baking dish and place the fish in it. Arrange the tomatoes around it, then season with salt, pepper, and oregano and add the garlic.

Drizzle the remaining 2 tablespoons of oil over the fish. Bake for about 30 minutes or more if the fish is larger. The fish should be completely cooked and soft to the touch. Remove the baking dish from the oven, sprinkle the parsley over the fish, and serve hot.

Use the juices from the baked fish and cherry tomatoes to dress some linguini pasta to serve with the baked fish.

WINE SUGGESTION: Lacryma Christi Bianco, Feudi Di San Gregorio

40% Coda di Volpe
30% Falanghina
30% Fiano

Pale straw yellow in colour with golden highlights and ripe aromas of white tropical fruits and citrus. The palate is quite full-bodied and textured, with flavours of fresh peaches, apricots and citrus rind with balancing mineral elements and a dry, crisp, refreshing finish.
Drink by itself or to accompany most Mediterranean influenced dishes, especially those with fish or tomatoes.
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