Filippo Berio Greek Baked Fish with Vegetables

Ingredients

2 lb whole fish, cleaned and cut in serving portions

2 tbsp lemon juice

1/2 cup Filippo Berio Extra Virgin Olive Oil, divided

2 cloves garlic, minced

3 tomatoes, chopped (or 1 can chopped tomatoes)

2 onions, thinly sliced

1 sweet green pepper, chopped

1 large lemon, seeded and very thinly sliced

2 tbsp minced fresh parsley

1 pkg (10 oz) frozen spinach, defrosted

1 zucchini, sliced

2 stalks celery, chopped

3/4 cup dry white wine

3/4 cup tomato sauce

1/4 tsp freshly ground pepper

3 large potatoes, peeled and sliced 1/2 inch thick

Directions

Preheat oven to 375°F. Rub fish with lemon juice and 2 tbsp olive oil; set aside in refrigerator.
Heat 1/4 cup olive oil in large skillet set over medium heat. Stir in garlic, tomatoes, onions, green pepper, lemon slices, parsley, spinach, zucchini and celery; reduce heat, cover and simmer for 20 minutes. Carefully stir in wine, tomato sauce and pepper; simmer for 5 minutes.
Place fish in center of large baking dish; top with vegetable mixture. Layer potato slices over top; brush lightly with remaining olive oil. Bake, uncovered, for 45 minutes or until fish is cooked through.

Tip: If you like, you can substitute 1 lb fresh spinach for frozen spinach.

Recipe provided by The Low Cholesterol Olive Oil Cookbook

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Greek Baked Fish with Vegetables Recipe