Greek Baked Fish

Greek Baked Fish
  • 4 pieces white fish, such as cod, haddock or pollack
  • Salt and pepper
  • 2 cups loosely packed, coarsely torn breadcrumbs or chopped peasant-style bread
  • 4 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • A generous handful of flat leaf parsley, chopped
  • 1 roasted red pepper, patted dry and chopped
  • 1 small fresh chili pepper, seeded and very finely chopped
  • A handful of pitted kalamata olives, chopped
  • ½ medium large red onion, finely chopped
  • About ⅓-1/2 cup extra virgin olive oil (EVOO)
  • 1 cup Greek feta, drained and crumbled
  • Lemon wedges
  1. Pre-heat the oven to 400°F.
  2. Lightly dress fish with EVOO; season with salt and pepper and arrange in a glass baking dish.
  3. Combine the breadcrumbs, garlic, oregano, parsley, red pepper, chili, olives and onions in a bowl and dress with just enough EVOO to lightly coat.
  4. Arrange the topping all over the top of the fish and around the dish.
  5. Scatter the feta around and over the bread layer.
  6. Bake the fish for 20-25 minutes.
  7. Serve with lemon wedges on side.


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