Description
A classic Greek baked fish dish where tender white fish cooks over tomatoes, onions, and herbs in a light, fragrant lemon and olive oil sauce.
Ingredients
800 g white fish fillets
4 tomatoes, chopped
1 large onion, sliced
3 garlic cloves, minced
5 tbsp olive oil
2 tbsp parsley, chopped
1 tbsp dill
3 tbsp lemon juice
1½ tsp salt
Instructions
- Preheat the oven to 180°C (355°F).
- Spread the sliced onions and chopped tomatoes evenly in a baking dish.
- Place the white fish fillets on top of the vegetables.
- Sprinkle the minced garlic, parsley, and dill over the fish.
- Drizzle olive oil and lemon juice evenly over the dish, then season with salt.
- Cover loosely with aluminum foil and bake for 40 minutes, until the fish is tender and cooked through.
- Serve warm with crusty bread, roasted potatoes, or rice.
Notes
Use cod, haddock, halibut, or sea bass for best results.
Add sliced lemon on top before baking for extra citrus flavor.
Include bell peppers or zucchini for a richer vegetable base.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the oven covered with foil to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
