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.
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!
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.
Start by gently cooking the onions then add garlic!
Then add tomatoes & wine, plus yummy Greek herbs and spices
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!
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!)
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…
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
Ingredients (UK/Australia? Click below for 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!
Jeanie says
Making this recipe over the weekend and was wondering which red wine would be suitable? Thank you.
Helen says
Hello Jeanie! Honestly? Any you like! I’m not particularly great at distinguishing good wines from not so good, but if I were you I’d pick one that you know you like but that isn’t too expensive. That way it’ll taste great in the dish and you can drink the leftovers. Hope you enjoy it! I LOVE this dish! 🙂
Fiona says
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…
Helen says
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! 🙂
Kishon says
I forgot to add the 5 stars!!
Helen says
Thank you, Kishon!! 🙂
Kishon says
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!!
Helen says
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!
Sue R says
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.
Helen says
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!
Sue R says
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.
Helen says
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!
Sue R says
It was wonderful Helen! Making it for sure again but with the whole bigger fish on Christmas day. Thanks.
Helen says
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!
Clive H says
Excellent recipe, I used lamb and made it a full day in advance.
Helen says
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!!
Roslia santamaria says
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
Helen says
Hope you enjoy it, Roslia!
Marsha says
Love this recipe! It was so full of flavour and delicious.
Helen says
Thanks for reporting back, Marsha. So glad you enjoyed it!
wilhelmina says
Totally agree that is a recipe that sparks joy! So yummy!
Helen says
Thank you, Wilhelmina!