Baked Fish with Tomato, Cucumber and Ginger Salad

This is a lovely light main course, the salsa without the tomatoes is also great served with raw oysters (see page…)

Serves 4


  • 4 portions (150g-175g/6-7ozs each) fish, like salmon, tuna, mackerel, mullet, sea bass off the bone but leave the skin on if you wish (descale if it’s salmon, mullet or bass)
  • salt and pepper


Tomato, Cucumber and Ginger Salad (or salsa?)

  • 6 tablespoons rice vinegar (or white wine vinegar)
  • 4 tablespoons water
  • 2 tablespoons fish sauce
  • 50g (2ozs) sugar
  • 400g (14ozs) tomatoes, diced into 1cm (1/2 inch) pieces
  • 1 cucumber, deseeded and diced into 1cm (1/2 inch) pieces
  • 1 small red onion, finely diced
  • 1 spring onion, finely diced
  • 1/2 – 1 red chilli, deseeded and finely diced
  • Juice of 1/2 lime
  • 2 tablespoons coriander, chopped
  • 1 teaspoon finely grated ginger

Preheat the oven to 180°C/350°F/Gas Mark 4.


Make the salsa/salad first.

  1. Boil the vinegar, water, fish sauce and sugar (stir to dissolve the sugar) for 5 minutes until it thickens slightly.  Place in a large mixing bowl and allow to cool, when cool add the tomatoes, cucumber, onions, chilli, lime, coriander and ginger, toss and add more lime juice or ginger if necessary.
  2. Place the fish on a large piece of oiled parchment paper or tin foil, season with salt and pepper.  Keeping the fish in a single layer, bring up the edges to cover the fish .
  3. Cook in the preheated oven for 12-18 minutes or until the fish is cooked through to the centre.  Place the fish on serving plates and serve with the salsa. 
  4. The fish is also good at room temperature.