Greek Baked Fish With Tomatoes and Onions
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States)
- Salt and freshly ground pepper
- Juice of 1 large lemon
- 2tablespoons extra virgin olive oil
- 1pound onions, cut in half lengthwise and then sliced thinly across the grain
- 2large garlic cloves, minced or puréed
- 128-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)
- ⅛teaspoon sugar
- 1teaspoon sweet paprika
- ⅛teaspoon cinnamon
- 1tablespoon tomato paste dissolved in ¼ cup water
- ½cup dry white wine or red wine
- Leaves from 1 bunch flat-leaf parsley, chopped (about ½ cup)
Nutritional analysis per serving (4 servings)
430 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 50 grams protein; 1437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
- Step 2
Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
- Step 3
Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
- Advance preparation: You can make the tomato sauce (Step 2) up to 3 days ahead. Bring back to a simmer before proceeding with the fish.
Private Notes
Comments
Loved the dish. Used cod. Thought the tomato paste could be eliminated. It made the sauce a little heavy. I personally, prefer just the tomatoes. Added a little red pepper for zest. Also tried a little Feta cheese on the sauce and was thrilled with the result.
P.S. It doesn't take anywhere near 2 hours to prepare. I think the first step is unnecessary, and the fish will cook in as little as 20 min.
Delicious! I used wild Icelandic cod. Added red bell peppers I had on hand that needed to be used. Did not use the sugar at all and didn't miss it. I also added pitted kalamata olives, sliced in quarters, which added a wonderful brininess to the dish. Served with rice pilaf. Delicious and simple. As others have noted, the fish bakes in about 20 minutes give or take.
Added 1 chopped jalapeno pepper and a half pound of fresh chopped asparagus. Served it over brown rice with an extra squeeze of lemon. Yum.
This was simple and delicious and I used pasta, and put the pasta into the pan to soak up the sauce, loved it
Made it with 1.5 lbs halibut. Per others suggestions added 2 t smoked paprika, 1 T chopped capers, some fresh dill and basil. Sauce was watery but fish was delicious. Done in 20 minutes as other have said.
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