If you’re looking for an interesting, delicious and healthy way to cook fish on a week night, you'll love this easy Greek baked fish! Make a quick tomato and onion sauce packed with simple Mediterranean flavours, pour it over the fish and bake for 30 minutes. Serve alone with fresh bread or 2-minute olive oil toasts, or with a Greek salad if you're serving it to guests.
Cook the onions in the olive oil for about 10 minutes or until soft, sweet and starting to colour.
2 large onions, 2 tablespoons olive oil
Add the garlic and cook for another minute or two.
3 cloves garlic
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.
1 teaspoon paprika, 1 teaspoon oregano and/or other dried herbs, 1 teaspoon cinnamon, a big pinch each of salt & pepper, 14 ounces chopped tomatoes, 1 tablespoon tomato paste, ½ cup red or white wine
Stir in the honey and then the fresh herbs (basil or parsley).
1 teaspoon honey, ½ cup basil
Meanwhile, preheat the oven to 190C/355F. Lay the fish in a medium-sized baking dish in a single layer.
1 pound fish fillets
When the sauce is ready, pour it all over the fish in the baking dish. Bake uncovered for 30 minutes or until the fish is just cooked through (internal temperature should be 145F/63C).
Sprinkle with extra fresh basil or parsley, then serve with the toasted bread or whichever side dishes you have decided on.
fresh bread or toasted bread with salt and olive oil, Greek salad
Recipe based on this recipe in the New York Times. What 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. Cod, grouper, tilapia, haddock, bass would all work in other locations.What to serve with it: We usually keep it simple and serve the fish with some nice toasted bread with olive oil and salt, but rice would go well (try Greek lemon rice with chickpeas), as would roasted/baked potatoes.Try these Greek potatoes if you’re feeling particularly brave (brave because they’re addictive!).I sometimes also serve a Greek salad with this, particularly if I'm serving it to guests.Storage and reheating: This baked fish is best served when first cooked. However, leftovers will keep well in the fridge for up to 2 days. To reheat, cover with aluminium foil and reheat for about 15 minutes at 275F/135C or until piping hot.I don't recommend reheating in the microwave - it's too easy to ruin the fish by overheating it and making it tough and dry.