Greek Baked Fish With Tomatoes and Onions
- Total Time
- 2 hours 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- 2pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States)
- Salt and freshly ground pepper
- Juice of 1 large lemon
- 2tablespoons extra virgin olive oil
- 1pound onions, cut in half lengthwise and then sliced thinly across the grain
- 2large garlic cloves, minced or puréed
- 128-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)
- ⅛teaspoon sugar
- 1teaspoon sweet paprika
- ⅛teaspoon cinnamon
- 1tablespoon tomato paste dissolved in ¼ cup water
- ½cup dry white wine or red wine
- Leaves from 1 bunch flat-leaf parsley, chopped (about ½ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
430 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 50 grams protein; 1437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
- Step 2
Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
- Step 3
Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
Tip
- Advance preparation: You can make the tomato sauce (Step 2) up to 3 days ahead. Bring back to a simmer before proceeding with the fish.
Private Notes
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Cooking Notes
Lee Schilling
Loved the dish. Used cod. Thought the tomato paste could be eliminated. It made the sauce a little heavy. I personally, prefer just the tomatoes. Added a little red pepper for zest. Also tried a little Feta cheese on the sauce and was thrilled with the result.
Dave Schabes
P.S. It doesn't take anywhere near 2 hours to prepare. I think the first step is unnecessary, and the fish will cook in as little as 20 min.
Delise
Delicious! I used wild Icelandic cod. Added red bell peppers I had on hand that needed to be used. Did not use the sugar at all and didn't miss it. I also added pitted kalamata olives, sliced in quarters, which added a wonderful brininess to the dish. Served with rice pilaf. Delicious and simple. As others have noted, the fish bakes in about 20 minutes give or take.
Paul S
In the Greek village of my husband, raisins, allspice and cinnamon are added. Just delicious. And cod is the fish of choice.
Mary
This was so good with the fish that I think that omitting it and adding a couple of cans of chickpeas would result in a vegetarian dish that my granddaughters would enjoy.
bcb
added capers to sauce and used smoked paprika
Andrea
Fantastic. I made this for two by halving the fish and adding about a pound of very thin green beans (traditional Greek preparation). A delicious and healthy modification.
Judy
Made this many times but with my changes since I halved the recipe. The onions become soft and slightly colored after five minutes not 8 or 10. The sauce is done after 10 minutes, not 15. The fish should be tasted for doneness after 20 minutes.
Elizabeth
I added chopped olives and capers to the sauce. Made the sauce ahead Used hake fillets which I floured and briefly sauteed in olive oil to make a bit of a crust. Then placed the fish on the sauce and before guests arrived put into oven to finish cooking. Outstanding and easy.
Jutta
My family recipe: Drizzle fair amount of Greek olive oil in roasting pan. Place patted dry, seasoned cod fillets in pan. Put sliced onions rings on top and around fish, place a bay leaf on each fillet. Pour imported, canned cherry tomatoes over fillets. Fill can 3/4 with tap water, add to pan, swirl. Sprinkle with dried Greek oregano and s & p. Drizzle with more olive oil. Optional: add thin wedges of russet potatoes (seasoned with olive oil, s&p), add capers. Bake as in recipe.
Dave Schabes
This is one of my favorite recipes. Super easy to make, and the spices make it seem exotic. I serve it with either rice or Israeli couscous.
Barney
Delicious, used sheepshead fish filets, cooked it 20 min.
Kate
I know this is odd - I made this recipe as written from start to finish. I didn’t substitute anything. Don’t be mad. It was delish.
Denis
Did this with pollock, another white fish. Loved it. Added capers and fresh thyme.
Eldo H.
Very tasty dish. My fish of choice was frozen halibut fillets (they were sitting in my freezer). After reading the ingredients, I decided to go with two 14 oz cans of diced tomato which worked out fine. Just ignore any emoji you see here, I was very happy with the result. 🥲
Mia Nguyen
I love this recipe! I added dills while cooking as I love how it enhances the flavour of fishes.
Tiffny
Loved this dish. At the recommendation of other reviews, I too added capers to the sauce.
Rick T
Made mostly as directed, with haddock and red wine. A touch of thyme or oregano would not go wrong. Good stuff.
Persimmon
Has anyone tried this with salmon?
Dan L
excellent with bulgar
Amy P
I added crushed red pepper and melted a couple of Babybel cheeses into the sauce. I was surprised by how delicious this was!
Debra
Halved the recipe for the two of us. Used cod. Added some chopped black olives and a bit of their juice, smoked paprika, and some feta cheese before baking. The little bit of cinnamon brought a nice added note to the overall flavor. Served with white rice for my husband, a baked potato for me, and a green salad for both of us. Delicious.
Christine Irvine
Oh my god this was delicious. Did not alter the recipe. Used some lovely Alaskan halibut, which was great. I also realize I could have possibly downgraded the fish and had a very good result.
Steph
Made as written. Wonderful! A keeper!
Roberto
Made this for the maiden use of our new oven last night. It was fantastic!
Michael
I added chopped Kalamata olives and loved it. Making it again. Agree with the other comments, doesn’t need to take 2 hours to make. 1 hour max.
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