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Greek-Style Baked Fish
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Ingredients
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Step by step
Method
5 steps
- 1
Heat the oven to 375°F. Arrange 1½–2 lb firm white fish fillets (cod, haddock, sea bass, or similar), patted dry, in a single layer in a baking dish. Season lightly with kosher salt and black pepper.
- 2
In a bowl, stir together one 14–15 oz can crushed tomatoes, 1 medium thinly sliced onion, 1 red and 1 yellow (or orange) bell pepper sliced, ½–¾ cup pitted Kalamata olives, 2 tablespoons drained capers, 3 minced garlic cloves, ¼ cup chopped parsley, and most of 4 oz crumbled feta. Season with salt and pepper.
- 3
Spoon the tomato mixture evenly over the fish. Pour ½ cup dry white wine and ¼–⅓ cup olive oil over everything, then scatter the remaining feta on top.
- 4
Bake 35–40 minutes until the fish flakes easily with a fork and the peppers are tender. The sauce should be bubbling at the edges and smell garlicky-lemony from the tomatoes and wine.
- 5
Spoon pan sauce over each portion and serve hot with crusty bread or rice. You want flaky Greek-style baked fish under a saucy pepper-olive blanket — not dry overcooked fish or a watery tomato soup.