If you struggle to find interesting ways to cook fish, this Greek oven baked fish recipe is for you! The concept is incredibly simply – just local white fish fillets baked in a red wine tomato sauce infused with lots of yummy Greek flavors.
This Greek oven baked fish recipe is one of those recipes that you’ll wish you’d known years ago!
I remember eating something similar during my years in Greece and thinking how delicious and simple it was.
If there was a Marie Kondo standard for recipes, this would make the grade. It most definitely ‘sparks joy’ when I eat it 😉
It has everything. It’s really quick and easy to make, but it has a depth of flavor. It’s also very healthy and low in calories, if that happens to be important to you.
This is basically fish baked in tons of tomatoes and onions, but you add red wine and Greek style herbs and spices to give it that extra ‘ooomph’.
If you’re wondering how to make baked fish taste good, you’ve arrived at the right place!
All you need to make the sauce for this super simple Greek fish is…
paprika, cinnamon & dried oregano (or other herbs if you prefer)
red or white wine
fresh basil or parsley
= ALL THE GOOD THINGS. Mediterranean diet? Don’t mind if I do.
What kind of fish to use
Any kind of white fish fillets will work really well in this dish. I like to use local Australian wild caught snapper – just because that’s what’s commonly available, it’s reasonably priced, and it tastes good.
You can use whatever white fish is economical and widely available where you live.
I’d definitely look for a good quality, wild caught fish if the budget allowed. I prefer to buy a smaller amount of really good quality fresh produce, whether meat, fish or vegetables, rather than buying a larger amount of cheaper stuff and potentially wasting it.
The point is… use any kind of white fish you like!
What to serve this Greek oven baked fish with
We tend to keep it simple and just grill/toast some nice bread to go with this Greek baked fish.
If I’m feeling adventurous I might make a Greek salad to go on the side. A Greek salad would work particular well if you were serving this dish to guests. So…
- baked fish in a yummy and healthy Mediterranean-y tomato sauce
- fresh grilled bread with olive oil and salt, AND…
- a big Greek salad on the side (if you have the energy!)
If you’re a rice-or-potatoes-with-every-meal kind of family though do feel free to serve it with either of these carbs.
If you’re veering towards making some potatoes to go with your fish, allow me to recommend these ridiculously good crispy Greek potatoes!
If you do though you’ll be wanting to make them all the time.
Don’t say I didn’t warn you…
I always find it pretty difficult to think of interesting ways to cook fish. Here are some more fishy recipes for you:
Lemon butter salmon with asparagus and potatoes (DELICIOUS!)
Basic CRISPY salmon fish cakes (yup, crispy. Yum.)
Posh fish and chips (an older recipe, but no less delicious!)
Greek baked fish
- 2 large onions halved then sliced thinly
- 2 tablespoons olive oil
- 3 cloves garlic crushed or sliced
- 1 teaspoon paprika
- 1 teaspoon oregano and/or other dried herbs
- 1 teaspoon cinnamon
- a big pinch each of salt & pepper
- 14 ounces tomatoes 1 can
- 1 tablespoon tomato paste mixed with ¼ cup water (UK = tomato puree)
- ½ cup red or white wine
- ½ cup basil (fresh) plus extra for sprinkling at the end (or use parsley)
- 1 teaspoon honey
- 1 pound fish fillets I used 4 fillets of wild caught snapper fillets, as I’m in Australia
- grilled/toasted bread with salt and olive oil optional
Cook the onions in a big drizzle of olive oil for about 10 minutes or until soft, sweet and starting to colour.
Add the garlic and cook for another minute or two.
Add the rest of the sauce ingredients (everything except the fish and fresh basil or parsley). Bring to the boil, then lower the heat and simmer for about 15 minutes or until the sauce has reduced and thickened slightly. Stir in the basil/parsley.
Meanwhile, preheat the oven to 190C / 355F. Lay the fish in a medium baking dish in a single layer.
When the sauce is ready, pour it over the fish in the baking dish.
Bake uncovered for 30 minutes until the fish is cooked through.
Sprinkle with the extra basil, then serve with the toasted bread or whichever side dishes you have decided on. Enjoy!
Recipe based on this recipe in the New York Times.
A note on the type of fish to use
Use any local wild caught white fish. I tend to choose any variety of snapper that seems reasonably priced and wild caught, as I’m in Australia.
A note on what to serve this baked fish with
We usually keep it simple and serve the fish with some nice toasted bread with olive oil and salt, but rice would go well, as would roasted/baked potatoes.
Try these Greek potatoes if you’re feeling particularly brave (brave because they’re addictive!)
Can you reheat this dish?
I tried reheating this in the microwave and to be honest the fish wasn’t as nice as it was when freshly cooked.
You could try reheating it in the oven, however. Cover with aluminium foil and reheat for about 15 minutes or until piping hot.