Greek Baked Fish

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 3 cloves garlic cloves
• 1 can (14.5 oz) canned crushed tomatoes
• ½ cup Kalamata olives, pitted
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 fillets (6 oz each) skinless white fish fillets (cod, halibut, or sea bass)
• 2 tablespoons fresh parsley, finely chopped
• ¼ cup crumbled feta cheese

Instructions

1. 1

   Preheat your oven to 400°F (200°C). While it heats, dice 1 large yellow onion into 1/4-inch pieces — keep them uniform so they cook evenly. Peel and finely mince 3 garlic cloves with the flat side of your knife to release their oils.

2. 2

   Pat each fish fillet completely dry with paper towels — removing surface moisture helps the fish cook gently and evenly in the sauce rather than steaming.

3. 3

   Set a 10-inch ovenproof skillet over medium heat. Once hot, pour in 3 tablespoons of extra-virgin olive oil, then add the diced onion. Sauté, stirring occasionally, until the onion turns translucent and the edges just begin to soften, about 4 minutes. You should hear a gentle, steady sizzle.

4. 4

   Add the minced garlic and stir constantly for 30 seconds — you'll smell an aromatic fragrance when it's ready. Do not let it brown or it will turn bitter.

5. 5

   Pour in 1 can (14.5 oz) of crushed tomatoes, scraping up any browned bits on the bottom of the pan with a wooden spoon. Add 0.5 cup of Kalamata olives, 2 tablespoons of fresh lemon juice, 1 teaspoon of dried oregano, 0.5 teaspoon of sea salt, and 0.25 teaspoon of freshly ground black pepper. Stir well to combine, then let the sauce simmer for 3-4 minutes until it thickens slightly and the flavors meld together.

6. 6

   Nestle both fish fillets (6 oz each) into the tomato sauce, turning them gently to coat both sides. The sauce should partially surround the fish but not completely submerge it — this helps the tops stay tender while they bake.

7. 7

   Transfer the skillet to the preheated 400°F oven and bake, uncovered, for 12-15 minutes. The fish is done when it flakes easily with a fork and an instant-read thermometer inserted at the thickest part reads 145°F (63°C). The flesh should be opaque white, not translucent.

8. 8

   Carefully remove the skillet from the oven using an oven mitt — the handle is very hot. Taste the sauce and adjust seasoning with a pinch more salt or lemon juice if needed. The sauce should taste bright and slightly salty.

9. 9

   Scatter 2 tablespoons of fresh finely chopped parsley and 0.25 cup of crumbled feta cheese over the top of each fillet. Spoon some of the warm tomato sauce and olives around each piece of fish. Serve immediately while the fish is tender and the sauce is still warm.

Tools you’ll need

• 10-inch ovenproof skillet
• wooden spoon
• instant-read thermometer
• oven mitt
• paper towels
• chef's knife
• cutting board

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