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Greek-Style Fish

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Ingredients
  Frozen haddock fillets 1 Pound
  Olive oil 2 Tablespoon
  Onions 2 Medium
  Garlic 1 Clove (5 gm)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Tomatoes 2 Large
  Oregano 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Dry white table wine/Water 2 Tablespoon
  Lemon juice 1 1⁄2 Teaspoon
  Lemon slices 6
Directions

Thaw fish just until it can be separated and cut into serving size pieces.
Heat oven to 350 degrees.
Butter a baking dish about 10 X 6 X 1 1/2- inches.
Heat oil in medium skillet.
Add onions, garlic and parsley and cook gently, stirring, 3 minutes.
Peel tomatoes.
Cut one of them in half and cut one of the halves into 6 thin slices.
Set aside.
Chop remaining 1 1/2 tomatoes coarsely and add to skillet.
Stir in oregano, 1/2 tsp. salt and dash pepper.
Cook gently 2 minutes.
Stir in wine or water.
Put about half of mixture in the bottom of prepared baking dish, spreading it evenly.
Lay fish on top and sprinkle it with lemon juice, 1/2 tsp. salt and dash pepper.
Top with remaining onion mixture.
Top each piece of fish with alternate slices of lemon and tomato.
Bake 30 minutes or until fish flakes easily with a fork.

Recipe Summary

Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked

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