Get a little creative in the kitchen and serve up your dinner party guests with this worldly dish. Whether your guests are from Greece or the US, they are sure to love this flavorful main course. This Greek Style Baked Fish recipe is a great way to get your DinDin Party guests sharing their travel stories.
Been to Greece? Dream of visiting? This dish is perfect to serve at your International Cuisine night.
Greek Style Baked Fish
First, gather all of your ingredients. For this recipe, we recommend using a white fish fillet. Some common options are Pollock or Tilapia. However, this same recipe is delicious on Salmon or Trout, too.
Remove the seeds from your lemon slices. If you leave the seeds on it might lens slight bitterness to the sauce.
The olives mellow down during the cooking process and taste delicious. The sweet juices from the tomatoes balance out the tartness from the lemon.
This delicious Greek dish is perfect served over a bed of couscous, rice or quinoa.
Greek Style Baked Fish
- 6 fillets of firm white fish
- 1/2 large onion - thinly sliced
- 1 lemon - seeds removed and thinly sliced
- 1 pint cherry tomatoes
- 2 cups mixed olives - whole green & pitted Kalamata shown
- 4 cloves garlic
- 2 tsp smoked paprika
- 3 tbsp olive oil
- salt/pepper - to taste
- parsley and feta cheese - to garnish
Wash and pat dry the fish fillets thoroughly. Season both sides with salt and pepper and set aside.
Preheat the oven to 400F and lightly grease large baking dish or casserole.
Strew the sliced onion on the bottom of the baking dish. Then layer the sliced lemon on top of the sliced onion.
Place the seasoned fish fillets on top of the lemon slices. Sprinkle the fish with smoked paprika.
Place the bruised garlic cloves, cherry tomatoes, and olives around the fish.
Sprinkle salt and pepper over the entire baking pan and drizzle with olive oil.
Bake for about 15 to 20 minutes (time will depend on the thickness of the fish), or until the fish flakes when touched with a fork. Broil for a minute to get a lovely golden color.
Serve over a bed of couscous or rice with smattering of chopped parsley and a crumbling of feta cheese.
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