Greek Baked Fish with Vegetables
- 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