Quick fish bake

Posted: August 22, 2009 by nietize in Greek
Tags: , ,


Taken from The Best of Good Housekeeping – Light & Easy

3 tbsp vegetable oil
1 onion, skinned and chopped
1 large green pepper, deseeded and chopped
1 garlic clove, skinned and crushed
1 tbsp plain flour
1 can of chopped tomatoes
1/2 mixed herbs
salt and pepper
550g thick-cut cod fillet, skinned

Heat the oil in a flameproof casserole. Add the onion and saute for 5-7 minutes until it starts to brown. Add the green pepper and garlic and saute for a further 2-3 minutes.

Add the flour and cook, stirring, for 1 minute.

Stir in the tomatoes, tomato puree, mixed herbs and plenty of seasoning. Bring to the boil, stirring.

Cut the fish into six or eight even size pieces and add to the casserole. Baste with the sauce mixture.

Cover tightly and bake at 180 degrees (pre-heated oven) for about 30 minutes or until the fish is just beginning to flake apart. Serve with crusty bread.

Accordingly to the cook book, this is simplified version of the Greek-island dish Spetse Baked Fish and so I have categorised it as Greek. I am going to hunt for the actual recipe so that I can see what the difference is.

I think fish is only difficult to cook if you are pan frying it in that it can be difficult to get the exact time for it to be perfectly cooked. However, if you bake it and you follow the instructions in the recipe. It’s difficult to go wrong.

I added olives to the dish because I had some leftover and I thought since it’s a Greek fish, you can’t really go wrong with olives


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