Greek Fish Fillets Recipes

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GREEK BAKED FISH WITH TOMATOES AND ONIONS



Greek Baked Fish With Tomatoes and Onions image

The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the "Good Alternatives" list I recommend Mahi Mahi from United States waters.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h15m

Yield Serves 4

Number Of Ingredients 13

2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States)
Salt and freshly ground pepper
Juice of 1 large lemon
2 tablespoons extra virgin olive oil
1 pound onions, cut in half lengthwise and then sliced thinly across the grain
2 large garlic cloves, minced or puréed
1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)
1/8 teaspoon sugar
1 teaspoon sweet paprika
1/8 teaspoon cinnamon
1 tablespoon tomato paste dissolved in 1/4 cup water
1/2 cup dry white wine or red wine
Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup)

Steps:

  • Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
  • Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
  • Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1415 milligrams, Sugar 11 grams

BROILED GREEK FISH FILLETS



Broiled Greek Fish Fillets image

Combine olives, onion, dill and feta cheese in a tangy, Greek-inspired topping to boost the flavor of tilapia or your favorite whitefish. -Jennifer Maslowski, New York, New York

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1 small red onion, finely chopped
1/4 cup plain yogurt
2 tablespoons butter, melted
1 tablespoon lime juice
1 teaspoon dill weed
1/2 teaspoon paprika
1/4 teaspoon garlic powder
8 tilapia fillets (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese
1/2 cup pitted Greek olives, sliced

Steps:

  • Preheat broiler. Mix first 7 ingredients., Place tilapia on a 15x10x1-in. pan; sprinkle with salt and pepper. Spread onion mixture down center of fillets; top with cheese and olives., Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 6-9 minutes.

Nutrition Facts : Calories 169 calories, Fat 7g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 353mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

GREEK FISH FILLETS



Greek Fish Fillets image

Olives, onion, dill weed and feta cheese combine in this tangy Greek-inspired topping to boost the flavor of tilapia or your favorite whitefish. I usually complement it with a side of rice. -Jennifer Maslowski, New York City, New York

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

4 tilapia fillets (4 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons plain yogurt
1 tablespoon butter, softened
1-1/2 teaspoons lime juice
1/2 small red onion, finely chopped
1/4 cup pitted Greek olives
1/2 teaspoon dill weed
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/4 cup crumbled feta cheese

Steps:

  • Sprinkle tilapia with salt and pepper. Place on a broiler pan coated with cooking spray., Combine the yogurt, butter and lime juice. Stir in the onion, olives and seasonings. Spread down the middle of each fillet; sprinkle with feta cheese., Broil 3-4 in. from the heat for 6-9 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 170 calories, Fat 7g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

GREEK-STYLE ROAST FISH



Greek-style roast fish image

Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Main course, Supper

Time 1h

Number Of Ingredients 9

5 small potatoes (about 400g), scrubbed and cut into wedges
1 onion, halved and sliced
2 garlic cloves, roughly chopped
½ tsp dried oregano or 1/2 tbsp chopped fresh oregano
2 tbsp olive oil
½ lemon, cut into wedges
2 large tomatoes, cut into wedges
2 fresh skinless pollock fillets (about 200g)
small handful parsley, roughly chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
  • Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.

Nutrition Facts : Calories 388 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium

TRADITIONAL GREEK BAKED FISH



Traditional Greek Baked Fish image

Traditional here means with tomatoes and lemons. Try it with your favorite fish. From Ethnic Cuisine.

Provided by Julie Bs Hive

Categories     Greek

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

5 tablespoons olive oil, plus extra
olive oil, for oiling
2 onions, finely chopped
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2/3 cup dry white wine
1 (14 ounce) can tomatoes with juice
1 pinch sugar
1 large lemon, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh marjoram
1 (2 -2 1/2 lb) tilapia fillets or 1 (2 -2 1/2 lb) red snapper, fat whole fish cleaned and scaled
salt and pepper

Steps:

  • Preheat the oven to 350°. Oil a shallow ovenproof dish. Heat 4 tbsp of the oil preheated in a pan over medium heat. Add the onions and garlic. Cook for 5 minutes. Add carrots and celery. Cook, stirring frequently, for 8-10 minutes or until slightly softened.
  • Remove pan from heat and pour the wine into the pan. Return to the stove and bring to a boil. Add the tomatoes with the juice, sugar, lemon slices, and salt and pepper to taste. Simmer for 20 minutes then stir in the herbs.
  • Put the fish in the oiled baking dish. Pour the vegetables around the fish. Arrange the lemon slices on top of the fish. Sprinkle with the remaining oil and season to taste.
  • Bake, uncovered, for 45-60 minutes depending on the thickness of the fish. Serve immediately.

Nutrition Facts : Calories 462.5, Fat 21.8, SaturatedFat 3.6, Cholesterol 92.9, Sodium 339, Carbohydrate 15.7, Fiber 3.8, Sugar 7.4, Protein 43.9

GREEK FISH FILLETS



Greek Fish Fillets image

If you think fish is difficult to make, then this is the recipe for you. Nothing could be easier. I serve this with wilted,garlic spinach and new potatoes.

Provided by Geema

Categories     Greek

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs fish fillets (grouper,orange roughy, monk fish,cod, or any firm fleshed fish)
1 medium red onions or 1 medium Spanish onion, thinly sliced
1 -2 tablespoon fresh dill or 1 1/2 teaspoons dried dill
2 tablespoons chopped fresh parsley
1/4 cup fresh squeezed lemon juice
1 tomatoes, chopped
salt and pepper
1/2 cup feta cheese

Steps:

  • Preheat oven to 350.
  • Place the fish in an oiled casserole dish.
  • Top the fillets with the onion rounds and sprinkle them with the dill, pepper, parsley, lemon juice, chopped tomato, and feta cheese.
  • Bake for 20 minutes or until the fish flakes easily.
  • Baking time will depend on the thickness of the fish fillets.

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