Greek Baked Fish With Tomatoes and Onions
Greek cuisine is rooted in ancient traditions and heavily influenced by fresh ingredients sourced directly from the Mediterranean and the rich lands around it. While much of the cooking is based in simplicity, the dishes and flavor experiences they are accompanied by are anything but, with an enticing fusion of aromatic herbs, healthy proteins, and quality produce.
Fresh fish is an especially popular choice when it comes to making meals in Greece. It’s really no wonder why, with nearly 8500 miles of coastline around a country that is slightly smaller than the state of Alabama, USA. That, coupled with widespread religious traditions, has positioned fish as an integral ingredient in Greek cuisine.
A popular preparation for white fish in Greek cuisine is baking. A traditional favorite, Psari Plaki, literally translates to mean “baked fish”. While the ingredients can vary, it typically includes loads of onions and tomatoes, olive oil, and an assortment of aromatic and flavorful herbs and spices. The fish is lightly seasoned and baked in a shallow dish immersed in the decadent sauces. We kept our recipe pretty classic, using cod for our fish and adding in some carrot, celery, and white wine to help balance the stand-out tones in the dish.
Greek Oven Baked Cod In Mediterranean Red Sauce
- 3 tbsp extra virgin olive oil
- 1 large onion, sliced thinly
- ¼ teaspoon Greek sea salt, plus more for seasoning fish and onions.
- 4 cloves fresh garlic, finely minced
- 1 large carrots, sliced in ¼” piecesr
- 1 celery stalk, sliced in ¼” pieces
- 2 tablespoons tomato paste
- 1 tablespoons chopped, fresh Greek Oregano
- ¼ cup fresh Italian parsley, chopped
- ¼ cup fresh basil, chopped
- 1 14.5 ounce can diced tomatoes
- ½ teaspoon smoked sea salt
- ½ teaspoon pasilla chile powder
- 1 teaspoon paprika
- 1 teaspoon sugar
- ½ teaspoon fresh ground black pepper
- 1 teaspoon fresh ground white pepper
- ¼ cup white wine
- ¼ cup lemon juice
- ½ cup sliced Kalamata olives
- 4 5-ounce filets of cod
- Heat a large pan over medium heat. Once hot, add in the onions and sprinkle with a pinch of sea salt. Cook your onions until they are tender stirring frequently.
- Add the garlic, carrots, and celery and turn the heat down to low. Continue cooking for 10 minutes
- Preheat your oven to 350℉.
- Stir in the tomato paste, oregano, basil, parsley, smoked sea salt, Greek sea salt, pasilla chile powder, sugar, and black pepper.
- Whisk in the white wine and stir until no lumps remain.
- Add the tomatoes, with juices.
- Simmer for 25 minutes, stirring occasionally.
- Add olive oil to the bottom of a baking dish.
- Season your fish with greek sea salt and white pepper
- Place the fish on the oiled baking dish and squirt lemon juice over top.
- Spoon the tomato-based sauce over top