Baked Tuna with Herbacious Gremolata

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!