Greek Baked Fish with Vegetables

Prep Time: 20 min
Cook Time: 1 hr 10 min
Total Time: 1 hr 30 min
Servings: 6
  • 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
      • 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




    Ingredient: Fish & Seafood

    Cooking Method: Bake

    World Cuisine: Greek

    Product: Extra Virgin

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