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Home » all recipes » Greek oven baked fish

Greek oven baked fish

07 Mar 19

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Greek baked fish

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.

Greek baked fish

 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.

Sparking joy!

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!

Greek baked fish

All you need to make the sauce is…

tomatoes

onions

garlic

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.

pan fried onions

Start by gently cooking the onions then add garlic!

onions and tomatoes

Then add tomatoes & wine, plus yummy Greek herbs and spices

Greek baked fish

Simmer, then stir in parsley or basil and pour over the fish and bake

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!

Greek baked fish

What to serve with it

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!)
Greek baked fish

Mmmm!

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! Or these classy mini garlic parmesan hasselback potatoes – especially if you’re entertaining.

If you do though you’ll be wanting to make them all the time.

Don’t say I didn’t warn you…

Greek baked fish

Struggling with how to cook fish? More yummy fish 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!)

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Greek baked fish

Greek baked fish

If you’re looking for interesting, delicious and healthy ways to cook fish on a week night, this could be for you. Make a quick tomato sauce packed with simple Mediterranean flavours, pour it over the fish and bake. Serve with your favourite fresh bread for a delicious Greek inspired meal.
5 from 10 votes
Print Recipe Pin Recipe Share by Text
Prep Time 5 mins
Cook Time 1 hr
Cuisine Greek
Servings (click to change) 4
Author Helen

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml
  • 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

To serve

  • grilled/toasted bread with salt and olive oil optional

Instructions
 

  • 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!

Notes

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.

Nutrition

Calories: 259kcalCarbohydrates: 15gProtein: 24gFat: 9gSaturated Fat: 1gCholesterol: 56mgSodium: 100mgPotassium: 795mgFiber: 3gSugar: 7gVitamin A: 1290IUVitamin C: 21.3mgCalcium: 53mgIron: 1.5mg
Tried this recipe?Let me know if you liked it!

By Helen all recipes, fish, gluten free, Greek, healthy, main meals, Mediterranean, mid-week

Comments

  1. Fiona says

    19 Sep 20 at 6:09 pm

    5 stars
    Wow.

    Made it this evening and just added it to my list of regular recipes. Served with boiled rice and Greek salad.

    Time to see what other delights this site has to offer…

    Reply
    • Helen says

      21 Sep 20 at 5:08 pm

      Hello Fiona! Thank you so much for the feedback! I love this dish, and I’m so happy you like it too! Some of my favourite Greek recipes on the site are my easy moussaka, stuffed peppers and tomatoes, and Greek chicken and potatoes, if you’re looking for more easy Mediterranean meals! 🙂

      Reply
  2. Kishon says

    11 Jun 20 at 6:35 am

    5 stars
    I forgot to add the 5 stars!!

    Reply
    • Helen says

      11 Jun 20 at 9:35 am

      Thank you, Kishon!! 🙂

      Reply
  3. Kishon says

    11 Jun 20 at 6:33 am

    Helen,
    My fish is in the oven now but the tomato sauce was absolutely delicious before I poured it on the fish. I can’t wait to try it all together. I’m serving ours with long grain and wild rice. 15 minutes to go!!

    Reply
    • Helen says

      11 Jun 20 at 9:36 am

      I hope you enjoyed it as much as you expected to, Kishon! I absolutely love this recipe, too. I really like your idea of serving it with wild rice. Very nice!

      Reply
  4. Sue R says

    29 Nov 19 at 6:57 pm

    5 stars
    5 stars! Made it as per recipe in anticipation of the whole fish we’ll do at Christmas. I always like to do test runs if cooking for others and this is fantastic. I’d eat it every week. So healthy too.

    Reply
    • Helen says

      01 Dec 19 at 8:08 am

      So happy to hear this, Sue! I’d eat this every week too. Husband doesn’t seem as enamored as I am but I think I’ll sneak it onto the menu again soon. Thank you!

      Reply
  5. Sue R says

    26 Nov 19 at 2:34 pm

    We will be baking in the Webber BBQ a whole large Red emperor husband caught at the reef and is safely tucked away till Christmas in the freezer as well as your chicken with potatoes now too. I really want to try the recipe with smaller fillets soon and will but what do you think of me making the sauce as is and pouring over or serving along side of the whole fish? Probably best to serve up to each guest their portion and pour it over I’m thinking.

    Reply
    • Helen says

      26 Nov 19 at 7:41 pm

      I think that would be absolutely fine, Sue! Why not? Just make sure you reduce the sauce to the consistency you’d like it while it’s on the stove top, and I think that’ll work great!

      Reply
      • Sue R says

        01 Dec 19 at 4:44 am

        5 stars
        It was wonderful Helen! Making it for sure again but with the whole bigger fish on Christmas day. Thanks.

        Reply
        • Helen says

          01 Dec 19 at 8:03 am

          So good to hear this, Sue. It’s a wonderful idea to make it for a special occasion with a bigger fish. Your guests are in for a treat!

          Reply
  6. Clive H says

    27 Sep 19 at 5:09 pm

    5 stars
    Excellent recipe, I used lamb and made it a full day in advance.

    Reply
    • Helen says

      01 Oct 19 at 11:59 am

      Ah, really? Interesting that you used lamb but I can definitely see how that would work. Thank you so much for letting me know, and I hope you try the recipe with fish too some day soon!!

      Reply
  7. Roslia santamaria says

    14 Mar 19 at 6:53 pm

    This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂

    Reply
    • Helen says

      21 Mar 19 at 11:55 am

      Hope you enjoy it, Roslia!

      Reply
  8. Marsha says

    11 Mar 19 at 6:43 pm

    5 stars
    Love this recipe! It was so full of flavour and delicious.

    Reply
    • Helen says

      21 Mar 19 at 11:56 am

      Thanks for reporting back, Marsha. So glad you enjoyed it!

      Reply
  9. wilhelmina says

    11 Mar 19 at 5:48 pm

    5 stars
    Totally agree that is a recipe that sparks joy! So yummy!

    Reply
    • Helen says

      21 Mar 19 at 11:56 am

      Thank you, Wilhelmina!

      Reply

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