Greek-Style Roasted Fish Fillets with Kalamata Olives, Fresh Tomatoes and Garlic
Recipe: #8998
April 14, 2013
Categories: Tomato, Greek, Mediterranean, Sunday Dinner, Oven Roast, Heart Healthy, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, more
"Cod, halibut or salmon is a good choice to use for this, just make sure to use a thick firm-fleshed fish, serve cooked new potatoes, feel free to adjust amounts to suit you taste"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (724.7 g)
- Calories 666.7
- Total Fat - 31.3 g
- Saturated Fat - 6.6 g
- Cholesterol - 122.2 mg
- Sodium - 698.2 mg
- Total Carbohydrate - 58.8 g
- Dietary Fiber - 1.6 g
- Sugars - 19.3 g
- Protein - 40.1 g
- Calcium - 221.1 mg
- Iron - 4.7 mg
- Vitamin C - 92.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Grease a medium-size roasting pan or a 13 x 9-inch baking pan.
Step 3
Combine chopped tomatoes with onion, orange zest and garlic cloves in roasting pan; drizzle with olive oil and toss to coat.
Step 4
Roast uncovered stirring occasionally until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes. Remove pan from the oven. Increase oven temperature to 450 degrees F.
Step 5
Add olives and fresh rosemary to the pan; season lightly with salt and pepper.
Step 6
Clear/make four spaces in the pan and place a piece of fish in each. Spoon some of the tomato mixture on top.
Step 7
Roast until the fish is opaque in the center (about 10 to 15 minutes) depending on the thickness and what kind of fish that you use.
Step 8
Divide on 4 plates with a lemon wedge.
Step 9
Squeeze lemon wedge over the top. Serve with potatoes. Enjoy!
Tips
No special items needed.
1 Reviews
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