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Sea Bream Baked With Tomatoes And Olives

Greek.Cookery's picture
Ingredients
  Fish steaks/3 medium sized fish 600 gram / 1 pound 6 ounce each before cleaning, scaled and gutted 42 Ounce (6 Pieces, 7 Ounce / 200 Gram Each)
  Onions 12 Ounce, thinly sliced (350 Gram)
  Fruity olive oil 4 Tablespoon
  Honey 1 Teaspoon
  Tomatoes 1 Pound, skinned, seeded and flesh chopped (500 Gram)
  Garlic 5 Clove (25 gm), finely chopped
  Bay leaf 1 , crushed
  Thyme 1⁄4 Teaspoon (Mountain Variety)
  Orange juice 2 Tablespoon
  Ouzo/Other anise flavored liquor 2 Tablespoon
  Freshly ground black pepper To Taste
  Kalamata olives 4 Ounce, stoned and roughly chopped (100 Gram)
  Capers 2 Tablespoon
  Fennel tops 1 1⁄2 Ounce, finely chopped (40 Gram)
  Salt To Taste
Directions

Wash and prepare your choice of fish and arrange it in a single layer in an oiled baking dish.
In a heavy frying-pan fry the onions in the oil over low heat until translucent.
Add the honey, chopped tomato, garlic, bay leaf, thyme, orange juice and ouzo and season with pepper.
Cover and simmer until the sauce begins to thicken - about 10 minutes.
Stir in the olives, capers and fennel and pour over the fish.
Bake in an oven preheated to 180°C (350°F, gas 4) for about 30 minutes.
Taste the sauce and add salt carefully, as both the olives and the capers are quite salty.
Serve with great chunks of crusty bread to soak up the sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Tomato
Interest: 
Healthy

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