Baked Skrei with Cherry Tomato and Garlic

Baked Skrei with Cherry Tomato and Garlic

With Mediterranean influences, this winter dish gives a nod to summer, but warms the palate with harissa and canned cherry tomatoes. An excellent dish to serve family style with a shared plate of cured olives and fresh baked bread.

Difficulty Medium
Give your rating 1 5 4.5


Number of servings




  • Preheat oven to 400°F.

  • Portion the Skrei into 7-oz. pieces; season with salt and rest till ready to add to dish.

  • Cut peppers in half lengthwise and scrape out seeds; slice seeded peppers into half-inch strips. Thinly slice onions and mince garlic; drain and quarter artichokes.

  • In a large pan, sauté onion in a little olive oil; when onions become translucent, add garlic. Cook until fragrant.

  • Stir tomato puree and harissa paste together; spread mixture over onions and cook for one minute. Deglaze pan with white wine.

  • Remove from heat and add in cherry tomatoes and artichokes.

  • Tuck Skrei into the sauté pan and sprinkle with salt, pepper and capers. Drizzle a little olive oil over and bake in the oven for about 20 minutes, until the fish is cooked through and the sauce bubbles.

  • Serve on a deep plate with black olives and crusty bread.