I seem to be making a virtual trip around the Mediterranean. This week, instead of Israel, we’ve “landed” in Greece. This recipe for Greek fish with lemon and tomatoes is adapted from a recipe in The New York Times.
The Times recipe is good, but a bit too fiddly and time consuming. It also requires a whole fish. That’s generally too much food for one person. And, it has to be cleaned, then stuffed, and finally baked. Probably delicious, but too much trouble. So, I decided to make it easier and faster and used fish fillets instead.
Plus, the original recipe requires that you cook the tomatoes. I love fresh tomatoes, and tomato sauces, but don’t like the taste of freshly-cooked tomatoes. So, I simplified everything and added the tomatoes just at the end.
In my version, you make the marinade, leave out the tomatoes, and let it sit for a bit so the flavors combine. Then season the fish fillet, pour the marinade over it, and cook it. Add the tomatoes at the end, and serve. Also, I didn’t make it in the oven (too hot!). I grilled the fish in a pan instead.
Greek Fish with Lemon and Tomatoes Substitutions and Variations
- Follow this suggestion from the comments of the original recipe: fry the fish for a minute or two with olive oil. Then add the marinade, a splash or two of white wine, and simmer (covered) for 5-10 minutes.
- If you don’t mind cooked tomatoes, add them to the marinade at the beginning.
- Try cod instead of tilapia. Or, use a small whole trout.
- If you want more lemon flavor, slice some lemon and squeeze it over the fish.
- Add some olives or capers to the marinade.
- Add 1/4 C sliced zucchini to the pan when you start cooking the fish.
More Quick Fish Recipes