Best 5 Greek Baked Fish With Tomatoes And Onions Recipes

Tantalize your taste buds with a culinary journey to the sun-kissed shores of Greece with this delectable Greek Baked Fish with Tomatoes and Onions. Immerse yourself in the vibrant flavors of the Mediterranean as you savor this oven-baked masterpiece. Tender fish fillets bask in a vibrant tapestry of juicy tomatoes, succulent onions, and a symphony of aromatic herbs, all harmoniously united by a luscious tomato sauce. This dish is a symphony of flavors and textures, a perfect balance of tangy, savory, and subtly sweet notes that dance on your palate.

Indulge in a trio of tantalizing recipes that showcase the versatility of this classic dish. The Traditional Greek Baked Fish with Tomatoes and Onions is a timeless classic, a culinary homage to the simplicity and authenticity of Greek cuisine. For those seeking a vegetarian twist, the Vegetarian Greek Baked Fish with Tomatoes and Onions offers a delightful symphony of flavors, featuring hearty zucchini and mushrooms in place of fish. And for a taste of innovation, the Greek Baked Fish with Tomatoes, Onions, and Feta beckons with its creamy, tangy feta cheese, adding a touch of richness and complexity to the dish.

No matter your dietary preferences, this trio of recipes promises an unforgettable culinary experience. Prepare to be transported to the sun-drenched shores of Greece with every bite of this flavorful and authentic dish.

Let's cook with our recipes!

MEDITERRANEAN BAKED WHITE FISH

Mediterranean Baked White Fish image

Loaded with bright Mediterranean flavors, this baked white fish takes is seasoned with oregano and garlic and topped with a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes! Be sure to check out my fish tips and the video for how to make this recipe below!

Provided by Suzy Karadsheh

Categories Dinner

Number Of Ingredients 10

Ingredients

1 ½ lb white fish fillet such as cod or halibut, ((1 to 1 ½ in thickness))
Kosher salt and ground black pepper
Extra virgin olive oil
Juice of ½ lemon (more for later)
8 ounces cherry tomatoes, (halved)
3 ounces pitted olives, (halved (I used a combination of kalamata olives and green olives) )
3 tablespoons minced red onion
4 to 5 garlic cloves, (minced)
1 tablespoon fresh thyme leaves
2 teaspoons dried oregano

Steps:

Heat the oven to 425 degrees F.
Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
Pour the tomato and olive mixture over the fish.
Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
Remove from the heat and serve.

Nutrition Facts : Calories 128.3 kcal, Carbohydrate 3.9 g, Protein 21 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 48.8 mg, Sodium 286.8 mg, Fiber 1.3 g, ServingSize 1 serving

GREEK FISH BAKE

Greek Fish Bake image

As a military spouse living overseas, I got the chance to try many styles of cooking. Here's a Mediterranean-inspired recipe that we still love today. -Stacey Boyd, Springfield, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 cod fillets (6 ounces each)
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 small green pepper, cut into thin strips
1/2 small red onion, thinly sliced
1/4 cup pitted Greek olives, sliced
1 can (8 ounces) tomato sauce
1/4 cup crumbled feta cheese

Steps:

Preheat oven to 400°. Place cod in a greased 13x9-in. baking dish. Brush with oil; sprinkle with salt and pepper. Top with green pepper, onion and olives., Pour tomato sauce over top; sprinkle with cheese. Bake until fish just begins to flake easily with a fork, 15-20 minutes.

Nutrition Facts : Calories 246 calories, Fat 12g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 706mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

FISH WITH TOMATOES, OLIVES AND CAPERS

Fish with Tomatoes, Olives and Capers image

Provided by Ellie Krieger

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned low-sodium diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

Steps:

In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

TRADITIONAL GREEK BAKED FISH

Traditional Greek Baked Fish image

Traditional here means with tomatoes and lemons. Try it with your favorite fish. From Ethnic Cuisine.

Provided by Julie Bs Hive

Categories Greek

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

5 tablespoons olive oil, plus extra
olive oil, for oiling
2 onions, finely chopped
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2/3 cup dry white wine
1 (14 ounce) can tomatoes with juice
1 pinch sugar
1 large lemon, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh marjoram
1 (2 -2 1/2 lb) tilapia fillets or 1 (2 -2 1/2 lb) red snapper, fat whole fish cleaned and scaled
salt and pepper

Steps:

Preheat the oven to 350°. Oil a shallow ovenproof dish. Heat 4 tbsp of the oil preheated in a pan over medium heat. Add the onions and garlic. Cook for 5 minutes. Add carrots and celery. Cook, stirring frequently, for 8-10 minutes or until slightly softened.
Remove pan from heat and pour the wine into the pan. Return to the stove and bring to a boil. Add the tomatoes with the juice, sugar, lemon slices, and salt and pepper to taste. Simmer for 20 minutes then stir in the herbs.
Put the fish in the oiled baking dish. Pour the vegetables around the fish. Arrange the lemon slices on top of the fish. Sprinkle with the remaining oil and season to taste.
Bake, uncovered, for 45-60 minutes depending on the thickness of the fish. Serve immediately.

Nutrition Facts : Calories 462.5, Fat 21.8, SaturatedFat 3.6, Cholesterol 92.9, Sodium 339, Carbohydrate 15.7, Fiber 3.8, Sugar 7.4, Protein 43.9

GREEK-STYLE ROAST FISH

Greek-style roast fish image

Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Main course, Supper

Time 1h

Number Of Ingredients 9

Ingredients

5 small potatoes (about 400g), scrubbed and cut into wedges
1 onion, halved and sliced
2 garlic cloves, roughly chopped
½ tsp dried oregano or 1/2 tbsp chopped fresh oregano
2 tbsp olive oil
½ lemon, cut into wedges
2 large tomatoes, cut into wedges
2 fresh skinless pollock fillets (about 200g)
small handful parsley, roughly chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.

Nutrition Facts : Calories 388 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium

Tips:

Use fresh fish: The fresher the fish, the better the dish will taste. If you can, buy fish that was caught within the last 24 hours.
Choose the right fish: Not all fish are suitable for baking. Some good choices include cod, tilapia, salmon, and halibut.
Season the fish well: Don't be afraid to use plenty of herbs and spices to season the fish. This will help to bring out its natural flavor.
Don't overcook the fish: Fish is a delicate protein, so it's important not to overcook it. Cook the fish until it is just cooked through, or until it flakes easily with a fork.
Serve the fish with a simple sauce: A simple sauce, such as a lemon-butter sauce or a tomato sauce, can help to enhance the flavor of the fish.

Conclusion:

Greek baked fish with tomatoes and onions is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make Greek baked fish that is sure to impress your family and friends.