Fat Tuesday today, Ash Wednesday this Wednesday the 13th, and with an early Easter this year Lent is here already. This should be a sign the winter is going by fast, but for me, it is not. I can’t wait to get this winter over with. My heart goes out to the people in the North East. How bad can it get? They started the year recovering from Hurricane Sandy and are now in the process of recovering from a record snow storm. I wish them the best and hope things come around for them for the rest of 2013.
This Greek Style Baked Fish Recipe caught my eye because it was a little different then the baked fish recipes I usually make. Instead of the fish fillets being rolled, or dipped in bread crumbs they are laid on them, and then more breadcrumbs are sprinkled over the top after the sauce and spices have been spooned over the fillets. When you look at the cooking time for this recipe you might think 40 minutes is a long time for fish; but it is not. Let the fish cook until the breadcrumbs brown nicely, and it should be perfect. This Greek Style Baked Fish Recipe is a simple recipe that doesn’t require much prep time and we really enjoyed it. If you’re looking for a good fish recipe to kick of the Easter season give this one a try. Enjoy.
- ¾ cup olive oil (divided)
- 1 cup dry breadcrumbs (divided)
- 2 pounds fish fillets (I used tilapia; any kind of white fish would be good such as cod or haddock)
- 2 teaspoon salt (divided)
- ¼ cup lemon juice
- ¼ cup tomato sauce
- 1 cup fresh parsley (chopped)
- ½ cup dry white wine
- 2 cloves garlic (finely chopped)
- ¼ teaspoon black pepper
- Preheat oven to 350F.
- Pour ¼ cup olive oil into the bottom of a 13 x 9 baking dish (tilt the dish around to evenly distribute the oil). Sprinkle ½ cup of the bread crumbs over the bottom.
- Distribute the fillets in a single layer on top of the bread crumbs and sprinkle with 1 teaspoon of salt. Spoon the lemon juice over the top of the fish.
- In a medium size bowl mix together ½ cup olive oil, tomato sauce, parsley, wine, garlic, 1 teaspoon salt, and the pepper. Spoon the mixture evenly over the fillets and top with the remaining bread crumbs.
- Bake uncovered for 40 minutes or until golden brown.
- Note: Instead of a 13 x 9 baking dish I divided the recipe up into 9 inch glass pie dishes.