Baked Greek Fish with Tomatoes
This baked Greek fish with tomatoes is a vibrant Mediterranean dish combining flaky fish with a savory tomato and onion sauce. Perfect for a quick weeknight dinner, this easy Greek fish recipe is healthy and bursting with flavor.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, halved and thinly sliced into half moons
- 2 large garlic cloves, minced
- 1 (28-ounce) can whole peeled tomatoes (such as San Marzano)
- 2 teaspoons dried oregano
- 2 pounds white fish filets (halibut or cod)
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 2 lemons, divided
- 1/4 cup fresh parsley, chopped
- Kosher salt and black pepper
Instructions
- Preheat: Heat your oven to 400°F and set a rack in the middle.
- Cook the sauce: Heat olive oil in a large oven-safe skillet over medium-high heat. Add onions with a pinch of salt and cook, stirring frequently, until soft and golden (about 7 minutes). Add garlic and sauté for 30 seconds. Pour in the canned tomatoes and their juices, breaking them up with a wooden spoon. Season with oregano, salt, and black pepper. Let simmer for 10 minutes.
- Prepare the fish: Pat the fish dry and season both sides with salt, paprika, cumin, and additional oregano. Squeeze juice from one lemon over the fish.
- Combine and bake: Nestle the fish into the tomato sauce, spooning some over the fillets. Place the skillet in the oven and bake for 15-20 minutes, until the fish is opaque and flakes easily.
- Finish and serve: Garnish with fresh parsley and lemon wedges. Perfect alongside crusty bread or steamed rice!