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. Perfect to serve the family.

Difficulty Medium
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  • Preheat oven to 200 °C.

  • Cut the skrei into portions and sprinkle with salt.

  • Cut peppers in half lengthwise, scrape out seeds and cut into strips.

  • Thinly slice onions and mince garlic.

  • Drain and quarter artichokes.

  • In a large pan, sauté onion in a little olive oil until translucent. Add garlic and cook until fragrant.

  • Stir tomato purée and harissa paste together, spread mixture over the onion and cook for 1 minute.

  • Add white wine, remove from heat and add artichokes and cherry tomatoes.

  • 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 with black olives and bread.