Traditional Greek Baked Fish Recipes

GREEK FISH BAKE

Greek Fish Bake image

As a military spouse living overseas, I got the chance to try many styles of cooking. Here's a Mediterranean-inspired recipe that we still love today. -Stacey Boyd, Springfield, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 cod fillets (6 ounces each)
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 small green pepper, cut into thin strips
1/2 small red onion, thinly sliced
1/4 cup pitted Greek olives, sliced
1 can (8 ounces) tomato sauce
1/4 cup crumbled feta cheese

Steps:

Preheat oven to 400°. Place cod in a greased 13x9-in. baking dish. Brush with oil; sprinkle with salt and pepper. Top with green pepper, onion and olives., Pour tomato sauce over top; sprinkle with cheese. Bake until fish just begins to flake easily with a fork, 15-20 minutes.

Nutrition Facts : Calories 246 calories, Fat 12g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 706mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

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

Ingredients

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-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

Ingredients

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

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

Ingredients

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

GREEK BAKED FISH

Greek Baked Fish image

Quick, simple, delicious and healthy!!!! Serve with basmati rice and steamed green beans for a colourful treat, pleasing to both eye and palate. Torn from a magazine, which I only realise now, does not print its title on every page :-(, sorry! I know it was a fashion magazine, tho! (brought home by my husband :-) ) He loves fish, loves this recipe.

Provided by Karen Elizabeth

Categories Greek

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 (150 g) portions white fish fillets
1 tablespoon olive oil
1 large onion, chopped
1 (410 g) can chopped tomatoes
1/2 teaspoon paprika
1/2 teaspoon sugar
1 teaspoon ground coriander or 1 teaspoon cumin
sea salt & pepper
200 g feta cheese, broken into chunks
10 black olives, pitted and torn in half

Steps:

Pre-heat the oven to 180c/350F.
To make the sauce :
Heat the oil in a non-stick pan over a medium heat, and saute the onion for five minutes.
Add the tomatoes, paprika, sugar and cumin/coriander (or both :-)), turn up the heat.
and let it bubble away for ten minutes until you have a nice thick sauce.
Season to taste.
Lay the fish in a baking dish in a single layer.
Spoon the tomato sauce over the fish, and then crumble the feta cheese over the sauce.
Sprinkle the olives on top.
Place in the oven, and bake the fish for 15 - 20 minutes, until the fish becomes translucent and starts to crumble.

Nutrition Facts : Calories 347.1, Fat 17.5, SaturatedFat 8.5, Cholesterol 145, Sodium 753.9, Carbohydrate 11.2, Fiber 2.5, Sugar 6.9, Protein 36.1

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2022-07-29 Step 2: Then add the can of tomatoes, tomato paste and the wine, plus all the yummy Greek herbs and spices (and of course salt and pepper). …
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Cook the onions in a big drizzle of olive oil for about 10 minutes or until soft, sweet and starting to colour.
Add the rest of the sauce ingredients (everything except the fish and fresh basil or parsley). Bring to the boil, then lower the heat and simmer for about 15 minutes or until the sauce has reduced and thickened slightly. Stir in the basil/parsley.
Meanwhile, preheat the oven to 190C / 355F. Lay the fish in a medium baking dish in a single layer.

Traditional Greek Baked Fish Recipes

GREEK FISH BAKE

As a military spouse living overseas, I got the chance to try many styles of cooking. Here's a Mediterranean-inspired recipe that we still love today. -Stacey Boyd, Springfield, Virginia

TRADITIONAL GREEK BAKED FISH

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

GREEK-STYLE ROAST FISH

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

GREEK BAKED FISH WITH TOMATOES AND ONIONS

GREEK BAKED FISH

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