Thursday, July 19, 2012
Baked Greek Fish
I am not sure I actually ever ate a fish dish like this in Greece but if they don't make fish like this, they really should. I make it exactly the same way I make Garides me Feta and just sub in whatever white fish I have on hand for the shrimp. If shrimp is delicious baked with wine, tomatoes and feta then it stands to reason that fish will also be delicious cooked this way. Honestly, I am going to have to find a Greek person to put this in the Greek suggestion box because there is no reason to only use shrimp.
If I was cooking this only for myself and not having to feed my stinky family, I would totally add a handful of chopped, greek black olives and some hot peppers but they have to eat it too so I leave those things out and just add some to my portion after I plate it but it's not the same as it would be if the olives and hot peppers were cooked with the rest of the dish. If you like black olives and chili peppers then, by all means, add those things in the tomatoes and you can eat the actual dish I WISH I were eating and you can tell me about it and make me jealous and I might want to hurt you for a minute but then I will get over it because it's still really good without those things and it's not your fault that you might have a family that will eat black olives in their food.
Baked Greek Fish
serves 3-4 people
1 lb fresh white fish (i used haddock) or 4 fillets, whichever comes first
juice of one lemon
1 onion, diced fine
1/3 cup olive oil
2 cloves garlic, chopped
3 plum tomatoes, chopped
1/2 cup white wine
pinch kosher salt and a few grinds of black pepper
pinch of greek oregano
200 g green beans
Preheat the oven to 400F
Heat the olive oil over medium heat and sauté the onion for about five minutes, until the onion is softened. Add the garlic and sauté for another minute or two before putting in the white wine and the tomatoes. Throw in some oregano, salt and a few grinds of pepper and let that simmer gently for about 20 minutes.
While the sauce cooks, rinse and dry your fish, squeeze the juice of a lemon over them and set aside.
Get a casserole dish and put half the tomato mixture in the bottom of the dish. Add a layer of green beans and then cover those with the fish fillets. Pour over the rest of the tomato mixture and cover the whole thing with about 100g of feta, crumbled. You can use more too if you love feta too you know.
Bake for about 20 minutes until the sauce is bubbling up through the cheese and then I turn the heat up to 500 or you can broil for another 5 minutes.
Serve with lots of yummy bread to sop up all the juices.