Oregano Baked Fish with Mushroom Tomato Sauce

This oven-baked oregano fish paired with a rich homemade tomato and mushroom sauce is the perfect harmony of bold flavors and comforting warmth. Infused with garlic and aromatic herbs, every bite melts in your mouth — making it an elegant yet easy dish to impress your guests or elevate your family dinner. 🍅🐟🍄

Ingredients:

For the Fish:

1 large whole fish
Dried oregano
Salt
Black pepper
Garlic cloves (crushed)

For the Tomato Sauce:

4 ripe tomatoes (grated or blended)
Garlic (minced)
Salt
Black pepper
Paprika
1 tablespoon tomato paste
Soy sauce
Fresh mushrooms (sliced)
Olive oil

Preparation method:

Start by taking a cleaned and gutted whole fish. Using a sharp knife, make three deep diagonal cuts on each side. Rub freshly grated garlic all over the fish, making sure to press it into the cuts and the cavity for maximum flavor.

Season the fish generously with salt and pepper, again focusing on the slits and the inside. Finally, sprinkle dried oregano over the entire surface of the fish.

Place the fish on a baking tray lined with parchment paper. Cover it with a double layer — first with parchment paper, then with aluminum foil. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, depending on the size of the fish.

Meanwhile, prepare the tomato and mushroom sauce. In a pan, heat a drizzle of olive oil and sauté the tomatoes cut into small cubes. Add grated or powdered garlic, a pinch of salt, black pepper, paprika, and the tablespoon of tomato paste. Cover and let it simmer over low heat until the sauce thickens.

Next, stir in 3 tablespoons of soy sauce and let it simmer briefly. Add the chopped mushrooms and continue cooking for a few more minutes until they are tender and coated in the sauce.

Plating:

Place the fish in the center of a serving plate. Spoon the tomato-mushroom sauce on the side or drizzle lightly over the fish. A beautifully aromatic and flavorful dish — simply irresistible! 😋🐟🍅

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