Tuesday, July 15, 2014

Greek Fish

I plan to add photos in the future!  This dish is visually appealing, easy, and the best fish dish I have ever eaten!  I made it with boneless, skinless, pacific cod fillets that were individually vacuum packed.  The topping amount was perfect for two large fillets.  I was out of my usual cooking wine, and found a bottle of Yellow Tail Sauvignon Blanc. The sauce was delicious.

3-4 lbs fish (red snapper, or cod fillets)
2 teaspoons salt
2 grinds of the pepper mill
1 cup chopped green onions
2 T olive oil
1 cup fresh chopped parsley
1 t grated lemon rind
2 t oregano
2 T lemon juice
1/2 cup crushed tomato basil wheat thins
2 Tablespoons margarine
3/4 cup  white wine
1 lemon sliced
i medium onion sliced
2 small tomatoes sliced.

Preheat oven to 350. Wash fish and pat dry with paper towel. Sprinkle fish on both sides with salt.
Spray 9x11 pan with non stick spray.

In a small skillet, saute green onions in olive oil for 3-4 minutes. Stir in parsley, lemon rind, oregano, pepper, and lemon juice.

Spread half the onion mixture on the bottom of the pan. Place fish on top and spread remaining mixture on top.  Put crackers in a sandwich bag and crush.  Put crumbs in a cup and top with 2 T margarine and microwave for 20 seconds. Stir to mix margarine and crumbs. Sprinkle the crumbs on the fish.  Spray lightly with olive oil (or drizzle if you don't have a sprayer.) Pour wine into the pan. Bake for 15 minutes.

Slice the medium onion and saute in olive oil.  Slice the lemon and two tomatoes.  When the 15 minutes is up remove the fish from the oven and place lemon and onion slices alternating on top of the fish.  Top with the tomato slices.  Spoon some of the pan juice over the fish and return to the oven.  Bake 25 to 30 minutes uncovered.  Check that the fish flakes .  Will hold for 10 to 20 minutes at low heat if necessary.

Great with Spanish Rice A Roni prepared with canned diced tomatoes.

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