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
A fast and healthy tilapia recipe with lemon and tomatoes.
Notes
Prep time includes letting the fish marinate.
Ingredients
- 2 T olive oil
- 1 1/2 teaspoons lemon juice
- generous pinch of hot pepper flakes or 1/4 tsp chopped fresh jalapeño
- 1/4 teaspoon dried oregano
- 1 clove garlic, diced
- salt and pepper to taste
- 1/2 pound fish fillet (like tilapia or cod)
- 1/4 tsp dried thyme
- salt and pepper to season the fish
- 1/2 cup chopped fresh tomatoes (or use cherry tomatoes and slice them in half)
Instructions
- Combine the olive oil with the lemon juice, hot pepper, oregano, garlic, and salt and pepper in a small bowl or a ziplock plastic bag.
- Let the marinade sit for 15 or 20 minutes.
- Season the fish with salt, pepper, and thyme.
- Add the fish and the marinade to a small frying pan and cook, about four minutes per side.
- When the fish is almost cooked, pour in the chopped tomatoes. Leave them in for two or three seconds, just to get them warmed up slightly.
- The fish is done when it flakes easily with a fork.
- Remove fish with a flexible spatula and serve.
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
Pan Fried Tilapia with Lemon Butter Sauce
A quick dinner, enlivened with a touch of mustard for bite, and rosemary for herby flavor, with a squeeze of lemon juice. Even simpler and easier than the Greek fish on this post.
Salmon with Greek Yogurt Dill Sauce
Thick, creamy yogurt plus fresh dill, and refreshing cucumber mixed into a sauce that gets better the longer it sits. Serve the sauce over simply cooked salmon.
Indian Fish Fillet in Yogurt Sauce
Flaky, moist fish with a hint of heat from garam masala, cumin, and ginger. It’s subtle, not overpowering. Ready in about 20 minutes.
Sephardic Fish in Peppery Tomato Sauce
A bit spicier than the other recipes on this page, but still not super-hot. It’s flavored with garlic, coriander, and briny capers, bathed in a peppery tomato sauce.
