Baked Greek Fish



13 cup onion, finely chopped

2 Tbsp Flying Olive Lemon, Garlic, Gremolata (lemon, garlic & herbs), or a Mild-Medium Single Varietal of Extra Virgin Olive Oil, plus a little more for oiling the baking dish

2 cloves garlic, minced

14 cup dry white wine

18 tsp dried thyme

18 tsp dried oregano

1 (14.5 ounce) can whole tomatoes, drained, chopped fine (reserve 1/4 cup liquid)

34 lb ocean perch fillet

14 cup  Kalamata olives, pitted, chopped

13 cup Feta cheese, crumbled


Preheat the oven to 400 degrees F.

Add the Flying Olive Extra Virgin of Choice to a medium-low heat skillet. When the oil begins to shimmer, cook the onion, stirring, until it is softened. Add the garlic and cook, stirring, 1 minute.

Add the wine and boil the mixture until almost all the liquid is evaporated. Add the thyme, oregano, and tomatoes with the reserved liquid. Bring the mixture to a boil. Lower the heat to medium and cook, stirring occasionally, for 5 minutes, or until it is slightly thickened.

Lightly oil the baking pan with a little Flying Olive EVOO. Spread half the sauce in the bottom of the dish just large enough to hold the fish in one layer.

Top it with the fish, skin sides down (if using a fish such as perch), and spread the remaining sauce over the fish.

Sprinkle the olives and Feta evenly over the sauce. Bake 15 to 20 minutes at 400 degrees F. or until the fish just flakes when tested with a fork.

Inspired by a recipe on the website

Submitted by Barb L.