Greek Fish with Tomatoes and Onions
This Greek fish with tomatoes and onions is a quick and healthy Mediterranean dish, featuring tender white fish baked in a rich, flavorful tomato sauce. Perfect for busy weeknights, this easy Greek fish recipe highlights the vibrant tastes of the Mediterranean, making it a family favorite.
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 of whole peeled tomatoes (preferably San Marzano)
- 2 teaspoons dried oregano, divided
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- Kosher salt and black pepper, to taste
- 2 pounds white fish fillet (such as halibut or cod)
- 2 lemons, divided
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 400°F and position the rack in the middle.
- In a large oven-safe pan or skillet, heat the extra virgin olive oil over medium-high heat until shimmering.
- Add the sliced onions and season with a pinch of kosher salt. Sauté, stirring occasionally, for about 7 minutes or until softened and lightly golden.
- Add the minced garlic and cook for 1 minute until fragrant. Then add the canned tomatoes with their juices. Break the tomatoes up with a wooden spoon for a chunky sauce.
- Season with oregano, black pepper, and a pinch of salt. Bring the sauce to a boil, then reduce the heat to a simmer for around 10-15 minutes.
- While the sauce cooks, pat the fish fillets dry. Generously season both sides with kosher salt, paprika, cumin, and additional oregano.
- Squeeze the juice of one lemon over the fish fillets for a bright, citrusy flavor.
- Once the sauce has thickened slightly, nestle the fish into the tomato mixture, ensuring each fillet is well-covered with sauce.
- Transfer the skillet to the oven and bake for 15-25 minutes. The fish is ready when it flakes easily and turns opaque.
- Remove from the oven, garnish with freshly chopped parsley, and serve with lemon wedges on the side for squeezing over.