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Greek-Style Baked Fish Recipe

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T

toniiv

Active member
I have been preparing this for an easy dinner:

Ingredients:
  • 4 white fish fillets (such as cod, sea bass, or snapper)
  • 3 tbsp olive oil
  • 1 lemon, sliced
  • 4 garlic cloves, minced
  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, pitted
  • 1 tsp dried oregano
  • Fresh parsley, chopped (for garnish)
  • Salt and pepper to taste
Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Prepare the vegetables: In a large baking dish, spread the sliced onion, red pepper, zucchini, and cherry tomatoes evenly. Drizzle with 1 tbsp of olive oil and season with salt, pepper, and half the oregano.
  3. Arrange the fish: Place the fish fillets on top of the vegetables. Drizzle the remaining olive oil over the fish and sprinkle with garlic, the rest of the oregano, and a pinch of salt and pepper.
  4. Add lemon and olives: Lay lemon slices over the fish fillets and scatter the Kalamata olives around the dish.
  5. Bake for 20-25 minutes, until the fish is cooked through and flakes easily with a fork.
  6. Garnish with parsley and serve warm with a side of crusty bread or a simple Greek salad.
 
This is great, I do something similar! Here's what I do:
  • I use salmon fillets sometimes instead of white fish because I like salmon a little better. The recipe works well for it!
  • I add some diced potatoes to the baking dish for a heartier meal—they soak up the juices and become so tasty.
  • Instead of just oregano, I mix it up with a bit of dried thyme and basil for an herby twist and even sometimes use dill instead of oregano (if I use salmon)
  • I also add capers along with the Kalamata olives for a tangy bite that pairs well with the fish.
  • Before baking, I pour a splash of white wine over everything. It adds a nice depth to the dish as it cooks and helps cut through the stronger flavor of the salmon.
  • For an extra kick, I sometimes sprinkle red pepper flakes over the veggies.
 
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For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

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Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

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What to do with garden zucchini?

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