Prep 5 mins
Cook 50 mins
This is so tasty, even my DH commented on this one when I made it.
Make and share this Greek Baked Fish recipe from Food.com.
- 2 large onions, sliced
- 2 teaspoons Madras curry powder
- 2 tablespoons oil
- 2 garlic cloves, crushed
- 4 tomatoes, peeled & chopped or 420 g canned chopped tomatoes
- 1⁄2 cup dry white wine
- 6 fish steaks or 6 fish, cutlets
- 1 lemon, juice of
- 3 tomatoes, sliced
- 3 tablespoons parsley, chopped
- Gently fry onions & curry powder in oil until tender, pour off oil, add garlic, chopped tomatoes and the wine & lemon juice, cover & simmer for 10 mins approximately.
- Arrange fish in a baking dish & spread the tomato-onion mixture over.
- Arrange tomato slices on top & sprinkle with parsley & a little extra oil.
- Bake uncovered at approx 180.C for 30-40 mins or until fish flakes easily when tested with a fork.
The smell coming from the oven while this was cooking had me salivating. My expectations were high for this dish! But I found it a little bland....maybe my curry powder wasn't hot enough, although I used the hot curry powder. Next time I may use red curry paste, or add some additional seasonings. But this is a very beautiful dish, and smells wonderful while it is cooking.
Made this fish for my dad on Fathers Day and he liked it a lot. I am not a big fish fan but I tasted and liked it too. Didnt have the Madras curry powder so I used regular curry powder that I had on hand. The tomatoes I had were pretty big so I only used two and cod fillets instead of steaks. The fish flaked apart nicely and had a mild flavor that went well with the heat of the curry powder and vegetables. I used JanuaryBride's How to Roast Garlic for the crushed garlic cloves. Fish and non-fish lovers will enjoy this! Made and reviewed for ZWT 4.
This was a phenomenal recipe! I used regular old curry, not madras, but still turned out great. Also used chicken stock in place of white wine. For fish used fresh small mouth bass caught last weekend! YUM! Baked at 350 degrees F for 45 min. Served with brown rice and some Relax white wine! Thanks, Mandy, for this keeper!