Greek-Style Roasted Fish Fillets with Kalamata Olives, Fresh Tomatoes and Garlic
Created by KittenCal on April 14, 2013
- Servings: 4
- Prep Time: 20m
- Cook Time: 1h
- Recipe #8998
Ingredients
- 2 pounds plum tomatoes (ripe red tomatoes, cut into thin wedges)
- 2 medium onions, cut into thin wedges or sliced
- 2 strips orange zest, cut into thin slivers
- 8 to 10 whole cloves garlic (do not mince, leave whole)
- 2 tablespoons olive oil (or more if desired)
- 1/2 cup kalamata olives (pitted)
- 1 tablespoon chopped fresh rosemary
- Salt and fresh ground pepper, to taste
- Freshly ground pepper, to taste
- 1 1/2 pounds fish fillets (4 portions, about 1 1/2 to 2 inches thick, skin removed)
- 1 whole fresh lemon, cut into 4 wedges
How to Make
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Step 1: Preheat oven to 400 degrees F.
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Step 2: Grease a medium-size roasting pan or a 13 x 9-inch baking pan.
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Step 3: Combine chopped tomatoes with onion, orange zest and garlic cloves in roasting pan; drizzle with olive oil and toss to coat.
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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.
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Step 5: Add olives and fresh rosemary to the pan; season lightly with salt and pepper.
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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.
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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.
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Step 8: Divide on 4 plates with a lemon wedge.
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Step 9: Squeeze lemon wedge over the top. Serve with potatoes. Enjoy!
Nutritional Facts
- 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