Baked Tomato White Fish with Cucumber Coulis
This recipe works with any whitefish such as cod, halibut, sole or tilapia. Serve with a green salad and fresh whole grain rolls.
Prep time: 
Cook time: 
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Baked Tomato White Fish:
  • 2 white fish fillets
  • 1 egg
  • 1 cup bread crumbs
  • 3 Tbsp. Parmesan cheese
  • 15 Red Sun Farms cherry tomatoes, cut into quarters
  • 1 clove garlic
  • 1 - 2 Tbsp. olive oil (divided)
  • 2 Tbsp. fresh dill
  • Sea salt (or table salt) and black pepper to taste
Cucumber Sauce:
  • ½ avocado, peeled and pitted
  • 1½ Tbsp. lime juice
  • 2 Tbsp. fresh dill
  • 1 Tbsp. olive oil
  • 1 tsp honey
  • ⅔ cup Red Sun Farms cucumber
  • 1 Tbsp. white onion
  • Sea salt (or table salt) and pepper to taste
  1. Preheat the oven to 400 degrees.
  2. Make the cucumber sauce by placing all the ingredients in a blender and blend. Season to taste. Set aside.
  3. Place the cherry tomatoes, 1 Tbsp. olive oil (reserve the rest), garlic and dill in a bowl and toss. Season with sea salt and pepper to taste.
  4. Break the egg, place in a shallow dish and beat.
  5. In another shallow dish, place the breadcrumbs, Parmesan cheese, a pinch of sea salt and pepper. Mix.
  6. Dip each fish fillet into the egg and then into the breadcrumb mixture to cover on both sides.
  7. Grease a shallow baking dish with the remaining olive oil. Place the fish in the dish and add the herbed cherry tomato mixture beside the fish. Place the dish in the oven and bake uncovered for 20-25 minutes, stirring the tomatoes half way through.
  8. Remove from the oven and place a piece of fish and half the tomatoes on plate. Top with cucumber sauce.