Fish Baked with Tomato Sauce
- Low fat
- Peanut free
- Low calorie
- Low carb
This is a simple Greek method of cooking fresh sea fish. It is especially nice with strong-flavoured fish such as kingfish or snapper or full-flavoured white-fleshed fish, such as striped bass; halibut steaks also are quite good. If you prefer, replace the dill with 1 tsp/5 mL dried Greek oregano or 1 tbsp/15 mL chopped fresh thyme.
Ingredients
- 2 lbs (1 kg) salt water fish steaks or fillets
- 1/4 cup (60 mL) lemon juice
- 1 tsp (5 mL) salt
- 1 can (28 oz/796 mL) tomatoes
- 1/3 cup (75 mL) dry white wine
- 1/4 cup (60 mL) extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 cup (125 mL) chopped parsley
- 1/2 cup (125 mL) chopped fresh dill (optional)
- 1/4 tsp (1 mL) black pepper
- 1-1/2 cups (375 mL) fresh coarse bread crumbs
Preparation
Place fish on platter and sprinkle with lemon juice and half of the salt; let stand for 15 to 20 minutes, turning occasionally.
Reserving juice, strain, seed and chop tomatoes; place in saucepan. Stir in wine, 3 tbsp/45 mL of the oil, garlic, parsley, dill (if using), pepper, remaining salt, and 3/4 cup/175 mL of the reserved juice and bring to boil; reduce heat and simmer for 15 minutes.
Drain fish; arrange in single layer on bottom of lightly oiled baking dish. Spoon sauce over fish. Toss bread crumbs with remaining oil; sprinkle over top.
Bake in 425F/220C oven until bread crumbs are browned and fish flakes easily when tested with fork, 18 to 20 minutes.
Makes 6 servings.
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