Baked fish with tomatoes and breadcrumbs recipe

Name: Baked fish with tomatoes and breadcrumbs recipe
Cook time: 1 h 30 min
Yield: 4
Cuisine: Greek
Ingredients: 400g canned cherry tomatoes; 2 garlic cloves, finely sliced; ½ tsp dried oregano; 1 tsp sugar; sea salt and pepper; 3 tbsp flat-leaf parsley, finely chopped; 2 tbsp olive oil; 1kg whole fish, cleaned and fins trimmed; 3 tbsp fresh breadcrumbs; 100ml white wine or water; 1 lemon, quartered

Jill Dupleix

January 31, 2018

Baked fish with breadcrumbs.Marina Oliphant

Time:1-2 hoursServes:4

This is based on a famous regional fish dish from the island of Spetses, the westernmost of the Saronic Islands, not far from Athens. The dish can also be made with cutlets or fish steaks.

Ingredients

400g canned cherry tomatoes
2 garlic cloves, finely sliced
½ tsp dried oregano
1 tsp sugar
sea salt and pepper
3 tbsp flat-leaf parsley, finely chopped
2 tbsp olive oil
1kg whole fish, cleaned and fins trimmed
3 tbsp fresh breadcrumbs
100ml white wine or water
1 lemon, quartered

Method

To make the sauce, combine tomatoes, garlic, oregano, sugar, salt, pepper, half the parsley and one tablespoon of olive oil in a pan and bring to the boil, stirring. Simmer for 10 minutes, then set aside.
Heat oven to 180C. Pat fish dry with kitchen paper. Place in a baking dish lined with baking paper and coat with remaining olive oil. Spoon tomato sauce over fish. Scatter with breadcrumbs and add wine or water to the pan. Bake for 30 minutes or until the sauce has "set". When cooked, the flesh will move easily from the spine at the touch of a knife. Serve with the pan juices, remaining parsley and lemon wedges.