Time 1h15m Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees. Preheat a wide saute pan over medium-high heat. Add in the olive oil. Add the onions and leeks and saute until soft, about five minutes. Add the garlic and saute until fragrant, about one minute. Add the tomatoes, salt, pepper, and Greek oregano and cook for an additional five minutes. Remove from heat. If using an oven-safe pan, tuck the fish in between and underneath the tomato and onion mixture. Alternately, place fish in a baking pan and top with the tomato and onion mixture. Bake in the oven for 40-50 minutes or until the fish flakes easily with a fork. Top with the chopped parsley. Serve with feta and crusty bread.
Time 1h40m Yield 8 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350°. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion; sauté 7 minutes or until tender. Add chopped tomato and next 5 ingredients; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally. Set aside. Arrange fillets in a 13x9-inch baking dish coated with cooking spray. Sprinkle lemon juice and 1/2 teaspoon salt over fillets and top with onion mixture. Place potato wedges over onion mixture and drizzle with 1 tablespoon oil and 1/4 teaspoon salt. Top with tomato slices and bell pepper rings. Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender. Place 1 fillet and 6 potato wedges on each of 8 plates. Divide onion mixture evenly among each serving and top each serving with 1 tomato slice and 1 bell pepper ring.
Time 1h15m Yield 2 serving(s) Number Of Ingredients 12 Steps:
After your fish is totally cleaned, place it in a large baking pan and score it with a knife on each side, making three lines or incisions on its body. You can make it fancy and do another 3 lines the cross way if you’re in a Jaques Pépin kinda mood. Season it generously with salt, pepper, and oregano, especially inside the gutted slit and on the side incisions. You may also add some garlic or slices in the belly and the incisions. Place the fish exactly in the middle of the pan. Around it, add the potatoes,onions and tomatoes in a row, alternating one after the other. Season those as well, with salt, pepper, parsley and lots of oregano. Place any leftovers inside the belly of the fish. Drizzle the food with the juice of one and a half lemons. Add the olive oil, evenly coating all ingredients. Add 1/2 cup water. Place in a 375 to 400 degree oven and cook until potatoes are tender for about 45 minutes to an hour. You may even foil it first for about half the time. The sauce shouldn’t be too thick or too watery. The fish and potatoes should be a bit crisp and brown on their surfaces. Add more lemon if desired.
Yield serves 6 Number Of Ingredients 9 Steps:
Arrange the fish in a baking dish. Season with salt and pepper and sprinkle with lemon juice. Fry the onions in 2 tablespoons of the oil until golden. Add the garlic, and as soon as it begins to color, add the tomatoes and the wine. Season with salt and pepper and simmer for about 20 minutes. Add the parsley, and pour over the fish. Sprinkle on the remaining oil and bake in a preheated 325°F oven for 20 minutes, or until the fish is opaque right through and flakes when you pierce it with a knife. Variations Bake a large whole fish such as bass, red snapper, gray mullet, bluefish, or pompano in the same way. Bake at 425°F for about 30 minutes, basting with the sauce occasionally. Add sliced or cubed potatoes to the tomato sauce.
