Greek Baked Fish #76684
recipe by evelyn/athens

This fish dish has bold, Mediterranean flavours. It is also gorgeous to look at. Accompany with a good white wine and lots of crusty bread, cause the sauce is unbelievable.

4-5 servings
1 hour 20 minutes 40 mins prep

2 lbs fresh black grouper fillet, cut into approximately 1
1/2 inch pieces (or other fillet of your choice)
2 (16 ounce) cans crushed tomatoes, juices drained
1 large onion, coarsely chopped
1 cup kalamata olives, pitted and halved
1/2 cup fresh parsley, minced
1 1/2 tablespoons small capers, drained
4 cloves garlic, minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 cup crumbled feta cheese
1/2 cup white wine
1/2-3/4 cup olive oil

Preheat oven to 375F.

Place the fish pieces in a metal baking pan.

Season lightly with salt.

Combine all the remaining ingredients, except the wine and olive oil, season, and distribute on top of fish.

Pour the wine and olive oil over and bake for about 35-40 minutes, or until the fish flakes.

Notes:
[From CR]
This is what I cooked for Greek night and it was very tasty. I would cut the onions smaller than they asked and I
used cut up tomato instead of crushed. It was yummy good.

[From Sean: I think she also cut the oil a lot!]