Baked Fish with Fresh Tomato
•1 kg fish fillet (tuna, swordfish or sea bream)
•1 ½ tea cup olive oil
•2 medium onions chopped
•1 bunch parsley
•1 ripe tomato, cut into cubes
•1 ripe tomato slices
•1 teaspoon Oregon
•juice of one lemon
•Chop the onion and the parsley finely and sprinkle them over the fish after you have placed them nicely in a ceramic or glass pyrex.
•Above every fish fillet place a thin slice of tomato. Finely chop the rest of the tomato and scatter around the fish.
•Sprinkle with oregon, pepper and salt, pour the olive oil and lemon.
•Bake the fish for 50-60 minutes at 180 degrees.
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