Community Pick
Greek Baked Fish

photo by Thorsten





- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
4-5
ingredients
- 2 lbs fresh black grouper fillets, cut into approximately 1 1/2 inch pieces (or other fillet of your choice)
- 2 (16 ounce) cans crushed tomatoes, juices drained
- 1 large onion, coarsely chopped
- 1 cup kalamata olive, pitted and halved
- 1⁄2 cup fresh parsley, minced
- 1 1⁄2 tablespoons small capers, drained
- 4 garlic cloves, minced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 cup crumbled feta cheese
- 1⁄2 cup white wine
- 1⁄2 - 3⁄4 cup olive oil
directions
- Preheat oven to 375°F.
- Place the fish pieces in a metal baking pan.
- Season lightly with salt.
- Combine all the remaining ingredients, except the wine and olive oil, season, and distribute on top of fish.
- Pour the wine and olive oil over and bake for about 35-40 minutes, or until the fish flakes.
Questions & Replies

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Reviews
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This is one of the best tasting fish recipes I've ever made.. Like someone else mentioned, after 5 minutes, the whole house was smelling just AWESOME - it woke up my son from a nap and he said "smells amazing!".. Don't change a THING! But having said that, I talked with Evelyn offline and she did clarify that the 'canned crushed tomatoes' marketed in the USA are not the same as in Greece, so I bought a 28oz can of whole tomatoes, drained them, and crushed them lightly by hand.. worked great. Thanks Evelyn!
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I had problems with this recipe, starting with the canned crushed tomatoes. I don't usually buy this product so I'm unfamiliar with it. The can was labeled crushed tomatoes but was nothing but puree, so I had no way to drain it. The grouper was well cooked before the peppers were even slightly soft. The one good thing I can say is the sauce was delicious sopped up with bread.
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I had high hopes for this dish, but for all its great ingredients and all the time and effort involved, it was surprisingly bland. I more than doubled the garlic and added extra onion, but the taste still lacked complexity and depth. I thought the feta would round out the flavors, but it was basically lost in the mix. Also, the baking time was way off; the fish was done in under half the time listed. (Because I suspected the baking time was too long as indicated, I sauteed the vegetables before baking, which not only assured they would be done along with the fish, but also fused the flavors better). It wasn't bad, but just wasn't anything memorable. Sorry, Evelyn.
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Tweaks
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This was so delicious! We had a greek feast tonight with whole wheat pita (#144509) and hummus (#113622) and this dish was amazing. I used tilapia, and halved the recipe, except for the onion (I used red) and garlic. Unfortunately, I didn't have any olives, and I had to substitute chicken broth for the wine, but even so it was delicious and I will definitely be making it again! Thanks so much! (Oh, and 30 minutes was perfect for both the fish and the veggies).
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.