Greek Baked Fish

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Greek Baked Fish

This Mediterranean delight is quick, simple and delicious. Any available firm, white fish will do. Serve with toasted Italian or French bread brushed with olive oil.

Preparation Time: 1 Hour Serving Size: 4

2 pounds firm white fish fillets
6 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper
2 cups tomatoes; peeled, seeded & chopped
4 cloves garlic, minced

1/2 cup dry white wine
1 tablespoon honey
4 tablespoons flat-leaf Italian parsley, chopped
1 teaspoon dried oregano, crushed
1 cup breadcrumbs

Arrange the fish in a baking dish in a single layer. In a small bowl whisk together 2 tablespoons oil, lemon juice, salt and pepper and pour over the fish. Let stand 30 minutes at room temperature. Preheat oven to 400°. In saucepan over medium heat, combine tomatoes, garlic, wine, honey, parsley and oregano. Simmer for 10 minutes, season to taste with salt and pepper. Pour tomato sauce over the fish; scatter breadcrumbs evenly over the top. Drizzle with 4 remaining tablespoons of oil. Bake until the fish is cooked through and breadcrumbs are golden brown, about 15 minutes. Serve immediately.

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Updated Friday, April 23, 2010
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