By Martha Rose Shulman
- Total Time
- 2 hours 15 minutes
- Rating
- 5(1,053)
- Notes
- Read community notes
The robust flavors in the tomato sauce work well with a variety of white fishes.
If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium’s list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the “Good Alternatives” list I recommend Mahi Mahi from United States waters.
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Ingredients
Yield:Serves 4
- 2pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States)
- Salt and freshly ground pepper
- Juice of 1 large lemon
- 2tablespoons extra virgin olive oil
- 1pound onions, cut in half lengthwise and then sliced thinly across the grain
- 2large garlic cloves, minced or puréed
- 128-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)
- ⅛teaspoon sugar
- 1teaspoon sweet paprika
- ⅛teaspoon cinnamon
- 1tablespoon tomato paste dissolved in ¼ cup water
- ½cup dry white wine or red wine
- Leaves from 1 bunch flat-leaf parsley, chopped (about ½ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
430 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 50 grams protein; 1437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
Step
2
Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
Step
3
Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
- Advance preparation: You can make the tomato sauce (Step 2) up to 3 days ahead. Bring back to a simmer before proceeding with the fish.
Ratings
5
out of 5
1,053
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Private Notes
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Cooking Notes
Lee Schilling
Loved the dish. Used cod. Thought the tomato paste could be eliminated. It made the sauce a little heavy. I personally, prefer just the tomatoes. Added a little red pepper for zest. Also tried a little Feta cheese on the sauce and was thrilled with the result.
Dave Schabes
P.S. It doesn't take anywhere near 2 hours to prepare. I think the first step is unnecessary, and the fish will cook in as little as 20 min.
Delise
Delicious! I used wild Icelandic cod. Added red bell peppers I had on hand that needed to be used. Did not use the sugar at all and didn't miss it. I also added pitted kalamata olives, sliced in quarters, which added a wonderful brininess to the dish. Served with rice pilaf. Delicious and simple. As others have noted, the fish bakes in about 20 minutes give or take.
Paul S
In the Greek village of my husband, raisins, allspice and cinnamon are added. Just delicious. And cod is the fish of choice.
Mary
This was so good with the fish that I think that omitting it and adding a couple of cans of chickpeas would result in a vegetarian dish that my granddaughters would enjoy.
bcb
added capers to sauce and used smoked paprika
Andrea
Fantastic. I made this for two by halving the fish and adding about a pound of very thin green beans (traditional Greek preparation). A delicious and healthy modification.
Judy
Made this many times but with my changes since I halved the recipe. The onions become soft and slightly colored after five minutes not 8 or 10. The sauce is done after 10 minutes, not 15. The fish should be tasted for doneness after 20 minutes.
Elizabeth
I added chopped olives and capers to the sauce. Made the sauce ahead Used hake fillets which I floured and briefly sauteed in olive oil to make a bit of a crust. Then placed the fish on the sauce and before guests arrived put into oven to finish cooking. Outstanding and easy.
Jutta
My family recipe: Drizzle fair amount of Greek olive oil in roasting pan. Place patted dry, seasoned cod fillets in pan. Put sliced onions rings on top and around fish, place a bay leaf on each fillet. Pour imported, canned cherry tomatoes over fillets. Fill can 3/4 with tap water, add to pan, swirl. Sprinkle with dried Greek oregano and s & p. Drizzle with more olive oil. Optional: add thin wedges of russet potatoes (seasoned with olive oil, s&p), add capers. Bake as in recipe.
Dave Schabes
This is one of my favorite recipes. Super easy to make, and the spices make it seem exotic. I serve it with either rice or Israeli couscous.
Debra
Halved the recipe for the two of us. Used cod. Added some chopped black olives and a bit of their juice, smoked paprika, and some feta cheese before baking. The little bit of cinnamon brought a nice added note to the overall flavor. Served with white rice for my husband, a baked potato for me, and a green salad for both of us. Delicious.
Christine Irvine
Oh my god this was delicious. Did not alter the recipe. Used some lovely Alaskan halibut, which was great. I also realize I could have possibly downgraded the fish and had a very good result.
Steph
Made as written. Wonderful! A keeper!
Roberto
Made this for the maiden use of our new oven last night. It was fantastic!
Michael
I added chopped Kalamata olives and loved it. Making it again. Agree with the other comments, doesn’t need to take 2 hours to make. 1 hour max.
nan
I added feta cheese the last 15 minutes. Serve with less sauce but make it all.
My notes
I cooked recipe as is using mahi mahi but sprinkled feta on top (bc I love feta and what’s more Greek than feta) before putting it in the oven. Amazing fish! My kids loved it.
Yvonne
Great recipe! I did make two changes though; since I justed very high quality canned whole peeled tomatoes (only crushed them with my hands) I left out the tomatoe paste and instead let the sauce simmer to thicken. Also I added just a teaspoon full of salted capers which gave a nice flavour. I served it with a side of fennel bake.I'll definitely make it again - I then will leave out the cinnamon. For my taste it does not really go with the fish and does not add to the dish.
jford
I used cod and added feta and olives to the top. It was delicious.
julie
Delicious. I added a bulb of fennel but I wish that I had roasted it first. I also added a red pepper to the sauté as well as Kalamata olives at the end. Served this with a side of couscous to which I had added extra parsley and lemon. This was really a delicious meal that was quick to put together.
Carissa R
I love this recipe. I add a Tbs of tomato paste after browning the onions then add some sd tomatoes and some kalamatas. The fish bakes in 22 minutes FOR SURE! We've even used the leftover sauce (of which there is plenty) by reheating then adding some shrimp and a bit of red pepper flakes and serving over pasta. The cinnamon makes it unique and tasty.
Miguel
Used fresh Bass and tasted great. Cooked in 20 mins. Quite watery. Could add less wine/water
Rebecca
Made with cod. Halved the fish. Kept the sauce proportions the same. Froze the leftover sauce for later use. May try with capers and/or olives the next time.
My additions
To me the recipe pivots on the quality of tomato: just made it with peak summer heirlooms and the sauce sings! Skipped the sugar because the tomatoes we had were so good. Did a dash of red pepper flakes because that’s the way we roll here. Would be intrigued to try the raisins & allspice combo mentioned elsewhere in the notes. Used a simple white wine but would do a more complex red next time
NRG
Can I cook this with chicken?
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