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Oven-baked fish, typically with tomato or creamy sauce
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Baked Fish in Sauce (120 g) has 144 calories. That works out to 120 calories per 100 g. It contains 4.2 g of carbs, 18 g of protein, 5.4 g of fat and 0.6 g of fiber. Its 1.4 µg of B12 covers 60% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
144
KCAL / 120G
Carbs
4.2g
· 2% DV
Protein
18g
· 36% DV
Fat
5.4g
· 7% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 52% · Fat 36%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 5.4 g | 7% |
| Saturated fat | 1.32 g | 7% |
| Trans fat | 0 g | |
| Sodium | 312 mg | 14% |
| Total carbohydrate | 4.2 g | 2% |
| Fiber | 0.6 g | 2% |
| Protein | 18 g | 36% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 144 kcal |
| 1 piece (small) | 80 g | 96 kcal |
| 100 g | 100 g | 120 kcal |
| 1 piece (thin) | 100 g | 120 kcal |
| 1 serving (medium) | 150 g | 180 kcal |
| 1 piece (thick) | 160 g | 192 kcal |
| 1 piece (large) | 180 g | 216 kcal |
| 1 serving (large) | 200 g | 240 kcal |
| 2 piece (double) | 240 g | 288 kcal |
| 1 piece (extra large) | 250 g | 300 kcal |
Calculated from 120 calories per 100 g.
Baked fish in sauce is made by placing fish portions in a baking dish, covering them with sauce, and baking until the flesh is opaque and flakes easily. A simple sauce of tomatoes, onion, garlic, and olive oil works well.
White fish such as cod, haddock, or sea bass works well in baked fish in sauce because it takes on the sauce’s flavour. Salmon is also a good choice for a richer result; adjust cooking time to the thickness of the portions.
Tomato sauce is a versatile choice for baked fish in sauce, especially with garlic, herbs, and a little lemon. For a richer version, use a creamy sauce; dill or parsley can brighten either style.
Covering baked fish in sauce for at least part of the cooking helps retain moisture and keeps the top from browning too quickly. Uncover it near the end if you want the sauce to reduce or the surface to brown slightly.
To keep baked fish in sauce moist, use enough sauce to coat the fish and avoid overcooking it. Check the thickest part for opaque flesh that flakes easily, and take the dish out as soon as the fish is done.
Baked fish in sauce is cooked when the thickest part is opaque and separates into flakes with gentle pressure from a fork. If the centre still looks translucent, return the dish to the oven and check again shortly.
Serve baked fish in sauce with rice, roasted vegetables, potatoes, or a crisp green salad. Choose a simple side so it complements rather than competes with the sauce; crusty bread is useful for soaking up extra tomato sauce.
Yes, you can use frozen fish for baked fish in sauce, but thaw it completely in the refrigerator first and pat it dry. Excess water can thin the sauce and make the fish cook unevenly.
Store leftover baked fish in sauce in a covered container in the refrigerator and eat it within two days. Refrigerate it promptly after the meal, then reheat until steaming hot throughout; avoid reheating the same portion repeatedly.
Yes, you can make the sauce for baked fish in sauce ahead and refrigerate it separately. Add the fish shortly before baking rather than leaving raw fish sitting in the sauce, which helps preserve its texture and keeps preparation safer.
Vitamins
B12
1.44µg · 60% DV
B6
0.3mg · 18% DV
B3
2.52mg · 16% DV
Vitamin D
3µg · 15% DV
Minerals
Selenium
26µg · 47% DV
Phosphorus
216mg · 31% DV
Iodine
30µg · 20% DV
Sodium
312mg · 14% DV
Potassium ⭐
372mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Baked fish in sauce is a home-style dish of fish cooked in the oven with a sauce, often tomato-based, though creamy versions are also common. The fish and seasoning vary, so it is better thought of as a flexible way to prepare fish than one fixed recipe; similar oven dishes are made in many coastal food traditions.
The fish turns tender as it bakes, while the sauce keeps it moist and adds a savoury, sometimes gently tangy finish. Serve it with bread, potatoes, rice or a simple salad for lunch or dinner. It is a protein-rich main with relatively little carbohydrate. For a lighter plate, choose a tomato sauce and add vegetables rather than a rich, creamy accompaniment.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.32g
MONOUNSATURATED
1.92g
POLYUNSATURATED
0.96g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.