Preparation time: 20 mins
Cooking time: 50 mins
- 2 lbs of boneless fish fillets or steaks, halibut or cod or any white fish that holds up well when roasted. (approx 4-6 pieces depending on size)
- Salt and pepper to taste
- 1 large lemon halved plus more for serving
- 4 tablespoons extra virgin olive oil
- 1 pound onions, cut in half lengthwise and then sliced thinly
- 1 leek sliced in half lengthwise and then sliced thinly (white and light Green parts only)
- 4 large garlic cloves, minced
- 1 (17.6 oz/500 g) bottle of Organic Finely Chopped Tomatoes
- A pinch of sugar (optional)
- 1 tsp sweet paprika
- ¼ tsp chili powder (more if you want a little more heat)
- 1 bay leaf
- 1 tsp dried oregano
- 1 tbsp tomato paste dissolved in 3 tbsp of water
- ¼ cup dry white wine (alternatively broth or water)
- 1 bunch flat-leaf parsley, chopped (about ½ cup) plus more for garnish
- 1 tsp of capers for serving (optional)
- Pat the fish dry and season to taste with salt and pepper.
- Lay the fish in a dish or resealable bag and squeeze the juice of one half of the lemon over it. Refrigerate for 20 minutes while you prepare the remaining ingredients.
- Heat the oil over medium heat in a large, heavy skillet and add the onions and leeks. Cook, stirring often, until they have softened and are starting to get golden, 10-12 minutes.
- Add a generous pinch of salt and the garlic, paprika, chili powder, oregano and the bay leaf and cook, stirring, until the garlic is fragrant, 30 seconds to a minute.
- Pour in the wine and the tomato paste and cook for another minute or two until wine has reduced
- Stir in the finely chopped tomatoes, sugar if using, and half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 10 minutes. In the meantime preheat the oven to 375 ° F
- Remove pan from heat and place the fish onto the sauce submerging pieces into the sauce and spooning sauce over the pieces.
- Place skillet in the oven and bake until the fish is opaque and pulls apart easily with a fork, approx 25-30 minutes depending on the thickness of the fillets basting the fish every 10 minutes.
- Remove from the oven once done and serve with lemon wedges and capers and with rice, or whatever side you prefer.
Posted by Coba Grills and we thank Olive And Mango for this delicious recipe and the recipe link https://www.oliveandmango.com/greekstyle-baked-fish-with-tomatoes-and-onions-bourdeto/