Greek Baked Fish With Tomatoes and Onions | Recipe Cart
The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had t
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Cooking tools:
- Baking dish
- Oven
- Refrigerator
- Skillet
- Stove
- Spoon
- Fork
- Chef's knife
- Cutting board
- Baster
- Kitchen timer
Ingredients
- 2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States)
- Salt
- freshly ground pepper
- Juice of 1 large lemon
- 2 tablespoons extra virgin olive oil
- 1 pound onions, cut in half lengthwise and then sliced thinly across the grain
- 2 large garlic cloves, minced or puréed
- 1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)
- 1/8 teaspoon sugar
- 1 teaspoon sweet paprika
- 1/8 teaspoon cinnamon
- 1 tablespoon tomato paste dissolved in 1/4 cup water
- 1/2 cup dry white wine or red wine
- Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup)
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