Greek-style baked fish
(at time of publication)
Instructions
Step 1 Preheat oven to 200°C. Heat first measure of oil in a medium-sized frying pan. Add onion and sauté until soft. Stir in tomatoes, breaking up whole tomatoes with a spoon if necessary. Allow tomato mixture to come to the boil then remove from heat.
Step 2 Use oil spray to grease another 20cm x 30cm casserole dish and pour in tomato mixture. Arrange fish fillets on top of the tomato mixture and sprinkle evenly with lemon zest, juice, salt and pepper.
Step 3 Tear each slice of bread into 4-6 pieces then place in a blender or food processor with garlic and parsley. Process until bread is crumbed then with the blender/processor running drizzle in second measure of oil. Sprinkle crumbs over fish.
Step 4 Place fish casserole in oven and cook for about 15 minutes until breadcrumbs are golden brown.
Step 5 Allow fish to stand for a few minutes before serving.
Variations
Make it gluten-free: Use gluten-free bread.
Serving suggestions
Serve with pasta such as spaghetti, or potatoes, and a simple green or tomato and cucumber salad.
About this Recipe
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- 2 teaspoons olive oil
- 1 medium onion, quartered, sliced
- 400g can whole or diced tomatoes in juice
- oil spray, to grease
- 700g fish fillets such as tarakihi, gurnard
- 1 lemon, finely grated zest and juice
- salt and pepper, to season
- 2-3 slices stale bread
- 1 clove garlic, peeled
- handful fresh parsley
- 1 tablespoon olive oil
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified
4 Comments. Add yours
Very simple dish that exceeded my expectations and had lots of flavour. Served with mashed pumpkin and potato mash...yum!!
not sure what "neetz_ward" cooked, but it could not
have been this recipe : using canned tomatoes with the juice
guarantees that the fish will be steamed, not baked,
the crumbs soggy, not crisp, and the tomato concoction a wet bland mess with a slight oregano flavour.
This recipe is "half-bake" at best, not worth the
effort required.
Sincerely,
Noel.
This recipe is definitely worth the effort - it was delicious - so much so that my children asked to have it again the next night - my children don't usually eat fish.
Nice...but tricky?
I mucked this up first time I tried it. The fish needs to be seasoned then pushed into the tomato mixture a bit I think. Then clearly no lid on this dish (this wasn't my muck up) and more like 20 minutes in the oven. The bottom half of breadcrumbs absorbs a lot of the tomato mixture while the top half crisps and browns. Pretty delicious.