Armenian Baked Whitefish with Herbs Recipe

Serves/Makes: 8 - 10


  • 3 1/2 pounds whitefish fillets
  • 4 ounces melted butter
  • 2 pounds tomatoes, peeled, seeded and sliced
  • 1 1/4 cups dry white wine
  • 2 teaspoons dried savory or oregano
  • 1 teaspoon garlic powder
  • 1 tablespoon Dijon mustard
  • Black pepper and hot red pepper to taste
  • Salt to taste
  • Chives or parsley, minced, for garnish
How to cook Armenian Baked Whitefish with Herbs:
  • Arrange the fish fillets in a buttered baking pan. Pour the butter over the fish.
  • Combine the wine with the mustard and pour in the pan. Sprinkle the fish with savory or oregano, garlic powder, and the black and red peppers. Bake at 350°F for about 15 minutes.
  • Meanwhile, sprinkle the tomatoes with the salt.
  • Remove the fish from the oven and arrange the tomato slices on top. Bake for about 20 minutes longer.
  • Before serving, pour the pan juices over the fish, sprinkle with the chives or parsley and season with more black pepper. (It is preferable to thicken the pan juices in a saucepan by boiling for about 10 minutes.)
  • Serve the juices in a small bowl with the baked whitefish.
  • This dish is very light, tasty and attractive.


The Armenian Baked Whitefish with Herbs is a very affordable dish. This recipe is delicious, simple, and really easy to cook.

This recipe for Armenian Baked Whitefish with Herbs serves/makes: 8 - 10

The Armenian Baked Whitefish with Herbs recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Whitefish (more Whitefish recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Armenian (more Armenian recipes)

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