Greek Baked Fish
by
Derek Farwagi
Ingredients
- 2 thick filets of fish ( like cod, halibut, red snapper, rock fish, grouper)
- 2 fresh tomatoes
- 1 yellow onion
- 1 lemon thinly sliced
- 2 medium sized Gold potatoes
- ¼ cup pipped Calamata olives, sliced in half
- 2 tbsp chopped flat leaf parsley
- ¼ cup water
- 2 tbsp dried oregano (divided)
- salt and pepper to taste
Instructions
- Set oven to 400 F and start boiling 2 cups of water to blanche the potatoes
- Peel, thinly slice potatoes and blanche them for 5 minutes. Drain and set aside.2. Add a little water and oil to a small baking tray and swirl around to coat the base so that the onions do not stick to the pan.
- Slice onion as thin as you can and place them in the tray.
- Add layer of blanched potatoes.
- Sprinkle with half the oregano.
- Salt and pepper both sides of fish filet, cut to serving size and lay over potatoes.
- Sprinkle fish with other half of the oregano.
- Slice tomato as thin as you can, layer over the fish and add salt.
- Add a layer of sliced lemons
- Sprinkle pitted and halved olives all over.
- Bake for 15-20 minutes or until fish flakes off.
- To serve, use a spatula to lift filets with tomato, lemon and olive toppings off the tray and on to a plate. Sprinkle coarsely chopped parsley then serve onions and potatoes on the side.
Tried this recipe?Tried this recipe? Let me know how it turned out.