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Greek Baked Fish

Author: Christopher Kosovich

Ingredients

  • 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
  • 1/2 medium large red onion finely chopped
  • About 1/3-1/2 cup extra virgin olive oil EVOO
  • 1 cup Greek feta drained and crumbled
  • Lemon wedges

Instructions

  • Pre-heat the oven to 400°F.
  • Lightly dress fish with EVOO; season with salt and pepper and arrange in a glass baking dish.
  • Combine the breadcrumbs, garlic, oregano, parsley, red pepper, chili, olives and onions in a bowl and dress with just enough EVOO to lightly coat.
  • Arrange the topping all over the top of the fish and around the dish.
  • Scatter the feta around and over the bread layer.
  • Bake the fish for 20-25 minutes.
  • Serve with lemon wedges on side.