Baked Conger Eel with Tomato

  • 28 February 2018
  • Cooking time: 25 minutes
  • Skill Level: Easy
  • Servings: 4

Conger Eel is available to buy fresh in the market if you fancy trying something a little different.  The Moor Market is one of the few places to stock this in Yorkshire.


  • 1,000 to 1,200kg Filet of Conger Eel, without fishbone
  • 8  tomatoes, peeled and cut in half
  • ½ glass white wine
  • 8 fresh basil leaves
  • 1 tablespoon capers (or 1 tablespoon pitted green olives)
  • 3 garlic cloves, cut in slices
  • ½ cup olive oil
  • Salt and Pepper
  • 2 tablespoons parsley
  • Pinch of curry (optional)


Place the conger in an oven dish and pour the oil and wine over and season.

Place the garlic, capers, parsley, basil and half of the tomatoes on top of the conger. Then, place the other half of the tomatoes around the conger.

Cover the dish and bake for 20 minutes. 5 minutes before removing from the oven, uncover the conger. Serve immediately, with rice or baked potatoes.

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