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Greek Baked Fish with Vegetables

1 tablespoon olive oil
2 onions -- chopped
5 garlic cloves -- minced
1 can no-salt-added whole tomatoes - (28 oz) -- coarsely chopped
4 carrots -- thinly sliced
1 green bell pepper -- seeded and chopped
1/4 cup dry white wine
2 teaspoons dried oregano
1/2 cup minced flat-leaf parsley
1 1/4 pounds fish fillets (perch, orange roughy, cod or flounder)
Freshly-ground black pepper -- to taste

Preheat the oven to 400 degrees.

In a large nonstick saucepan or Dutch oven, heat the oil. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes.

Add the tomatoes, carrots, bell pepper, wine and oregano; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the sauce is slightly thickened, about 20 minutes. Stir in the parsley.

Ladle half of the sauce into a 2 1/2-quart casserole; top with the fish. Ladle the remaining sauce on top. Bake until the fish is opaque, 15 to 20 minutes. Serve, sprinkled with the black pepper.

This recipe yields 4 servings.

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