Pesce Al Forno, aka, a posh fish tray bake

italian fish recipe

Don’t be intimated by it’s name. ‘Pesce Al Forno’ is an easy classic Italian fish recipe with veggies and delicious white wine, butter and lemon sauce. Essentially it is just a tray bake, with a white fish fillet as it’s star, served with potatoes, cherry tomatoes, shallots and capers; all swimming in an silky white wine, butter, lemon and parsley sauce. I have used a sole fillet for this one, but you could try it with any firm white fish [like haddock, grouper, halibut, tilapia or pollock]. Go with what ever is freshest down at your local fishmonger.

It really is not as hard as it looks, and it will definitely impress your guests. A great dish for when you want to serve something that looks like you have made a special effort, when really it’s so simple and can be made in 30 minutes.

Serve with warm focaccia bread to mop up all that delicious wine and butter sauce.


  • 2 Firm white boneless fish fillet
  • x3 Cloves Garlic [minced]
  • 50gr Cherry tomatoes
  • 100gr Baking potatoes [pealed,chopped into same size as tomatoes]
  • 50gr Pealed whole shallots
  • 20gr Capers
  • 20gr Black olives
  • 1 Juice of a whole lemon
  • 100gr Dry white wine
  • 20gr Unsalted butter
  • Dash Worcestershire sauce
  • Virgin Olive Oil
  • Sea Salt and Ground Pepper, season to taste


  1. Preheat the oven to 180°C / 356°F.
  2. Season the fish fillets with salt, pepper, Worcestershire sauce, 4-6 tspn lemon juice [a good squeeze].
  3. Boil the potatoes in salted water, until half cooked.
  4. In an oven-friendly frying pan, sauté the minced garlic in olive oil. Add the potatoes, whole pealed shallots, cherry tomatoes, olives and capers in a generous glug of extra virgin olive oil.
  5. When the vegetables have softened, clear some space in the middle of the pan, carefully add the fish fillets.
  6. Place the pan in the pre heated oven, approx. 5-10 mins [will depend on fish fillet thickness].
  7. Remove the pan from the oven. Gently lift out the fish fillets, place them in the middle of your serving plate.
  8. Surround the fish with the potato, tomatoes, olives, shallots and capers.
  9. Return the pan with the olive oil back to the hob on high heat, and pour in the white wine. Stir, allow the white wine to reduce by half.
  10. Add the chopped parsley, butter and rest of the lemon juice, simmer for a few minutes on med-high heat.
  11. Taste the sauce, season with salt and pepper if needed.
  12. Pour the sauce carefully over the plated fish and vegetables.