← Nouns Cooking · Greek

Ingredients

• 1 kg thick white fish fillets (bream, cod, hake or grouper)
• 100 ml extra virgin olive oil
• 3 cloves Garlic, chopped
• 600 g ripe tomatoes (or 1 tin chopped), grated or finely chopped
• 120 ml dry white wine
• 1 pinch Sugar
• 1 tsp Dried oregano
• 30 g Parsley, chopped
• 60 g dried breadcrumbs
• 1 Lemon
• Salt
• Black pepper

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Season the fish with salt, pepper and a squeeze of lemon.
2. Warm half the oil in a pan over medium heat, add the garlic for 30 seconds, then the tomatoes, wine, sugar and oregano. Simmer for 10 min until slightly thickened, then stir in most of the parsley and season.
3. Spread a third of the sauce in a baking dish, lay the fish on top in one layer and spoon over the rest.
4. Scatter the breadcrumbs evenly over the top and drizzle with the remaining oil.
5. Bake for 25–30 min until the crumbs are golden and the fish flakes easily in the centre.
6. Rest for 5 min, scatter over the last of the parsley and serve with bread or boiled greens.

Tips

• Thin fillets cook faster: check them after 15–20 min.
• For a whole fish, add sliced potatoes under it and bake 15 min longer.

Sources

Written in our own words after cross-checking these recipes:

Diane Kochilas Real Greek Recipes