Baked Tuna with Herbacious Gremolata

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This recipe can be adapted to any firm fish that you like. It goes equally as well with salmon, swordfish and a nice fillet of cod. I recently bought some fresh tuna steaks and couldn’t wait to use them for this.

Thirty minutes before you place your fish into the oven you’ll want to marinate it so all the flavors infuse. Place your fish into a baking dish, add sliced lemons, at least 4 crushed garlic cloves, dried oregano, white wine and olive oil.
Bake your fish in a preheated oven at 350 degrees, it took about 12 minutes for the tuna but time and temperature will vary according to the thickness and the type of fish you use.

While the fish is marinating start making your gremolata. The bold flavors come together with a generous handful of fresh parsley, basil, 1 garlic clove, the zest and juice of 1 lemon, a couple of tablespoons of rinsed and drained capers, a splash of red wine vinegar and drizzled olive oil to get the right consistency. I used my mini food processor and pulsed everything together and then drizzled in the olive oil.
Spoon the gremolata on top of your warm fish!

Another great use for the gremolata is to drizzle it over grilled vegetables, so be sure to make extra!
Buon Appetito!

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  1. Whew – looks good…I’m craving gremolata now!

  2. Herbacious?
    Wow, you are getting fancy!
    Love it!

  3. Wish I’d had this recipe a couple of nights ago when I made tuna. Mine needed a little extra zing and this gremolata would have been the thing.

  4. I love the combination of herbs, lemon, olive oil, and capers. I can’t wait to give it a try. My family will love it!

  5. Somehow the leftovers I am having for dinner have lost their lustre:D

  6. The abundance of capers and lemons in that gremolata is making me moan! Looks so delicious!

  7. Would you believe my piece of California has been overcast and cold. So, where’s the grilling weather? Gorgeous colors– beautiful meal!

  8. This is a scrumptious dish!!

  9. My kids love this. I’ve starred so many of your recipes on my reader that I’ll have to have a good sorting through them soon. They are all so tempting!

  10. Wow, what gorgeous colors you have going on! I admit that with tuna that perfect looking I’d be more inclined to sear it and eat it rare but this sounds really good too 🙂

  11. Tuna definitely benifits on having a good sauce like gremolata, Marie, to keep it moist and flavor full.

    I love the idea of adding gremolata on grilled or broiled veggies too!

  12. Looks yum Marie…I’m gonna go get some fish right now…it’s Friday!

  13. I think, tomorrow – on the tilefish. And the parsley is coming up. Been a while (almost a year) since I had gremolata. Your photos always change what I make for dinner!

  14. Wow, you really know how to make it flavorful. I tore a recipe from a magazine about a year ago for Gremolata, and still haven’t made it. Now, I’ll try your recipe as it looks even better. And those vegetables(!). Gorgeous(!).

  15. Beautiful!

    Just beautiful!

  16. Oh Marie that sounds so delicious. I love the fresh look of the gremolata, make extra indeed!

  17. Wow – your photos are so beautiful! Can’t wait to try out this recipe!

  18. Looks great, we have to try it in our place next time! Thx for recipe

  19. There’s something about gremolata that makes my mouth water, especially when it’s paired with a piece of delicious fish. Yum!

  20. I’m saving this idea for our summer beach vacation. The fish can be baked in foil packets on our grill & topped with your wonderful gremolata. Love it!

  21. Gremolata is one wonderful invention; we use cilantro pesto for everything and anything but I like gremolata better sometimes!

  22. I love the flavors of this.. gremolata is so refreshing and you used it so wonderfully Marie!

    We have been using fresh tuna lately for “tuna fish”. It makes the best grilled sandwiches too!

  23. Super meal. Just so vibrant in flavor, and color.