Greek Baked Fish with Vegetables
Prep Time: 20 min
Cook Time: 1 hr 10 min
Total Time: 1 hr 30 min
Servings: 6
RECIPE 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
RECIPE 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