Oh my, the flavor of this is SO good. Garlic, tomato, tart olives and feta. Mmm…the best combo ever. I love these flavors in a salad and it’s a great way to have fish too, and very easy to make. Promise me you’ll try it!
I love onions, so sometimes I like to cut up an onion and cook it with the potatoes and pepper, but only if I’m in the mood to hear my children’s complaints. This time I wasn’t.
Put a tablespoon of olive oil into a 9×13 pan and add the chopped potatoes and peppers. Sprinkle with some salt and pepper and toss well. Bake in a 400 degree oven for 25-30 minutes (depending on how big you cut the potatoes), until the potatoes are fork-tender.
Meanwhile, prep the other ingredients. Salt and pepper the fish and chop the garlic and other ingredients.
Have you ever seen this little rubber tube thing for peeling garlic? It was given to me awhile ago and I actually use it regularly. I cut the root end off the clove to make the skin easier to come off, then put the clove into the tube.
Then I just roll it back and forth with some pressure (but not too much- I’m trying not to smash the clove).
When I dump it out, the clove just falls out of the peel. I like this better than the smashing-with-the-flat-part-of-a-chef’s-knife technique because the cloves don’t come out, well, smashed.
Thus ends the rubber-tube-thing (amazing-rubber-garlic-peeler?) tutorial.
So here are are chopped olives, parsley, and garlic along with the crumbled feta. I like plain feta. You can find it with all sorts of herbs and such added, but I like the original. The flavor just seems purer to me.
When the potatoes are tender, remove the pan from the oven and sprinkle the garlic over the entire dish. Place the fish on top of the vegetables. When using thin fillets like these, I like to make “packets” out of them, folding under both of the thin ends so they don’t overcook before the thicker middle part is done.
Pour the tomatoes (with juice) over the fish and vegetables evenly and sprinkle with the olives and parsley.
I forgot this in the ingredient picture. Sprinkle a tablespoon of lemon juice over the fish. Then put back in the oven for 1o minutes.
Bring back out of the oven.
I know, a lot of in-and-out of the oven but it’s important not to overcook fish. Nothing worse than rubbery fish. Well maybe there are a lot of things worse, but you get the idea…
Evenly distribute the shrimp over the dish and sprinkle with feta cheese, and cook for about 5 minutes longer. The fillets should flake easily with a fork in the thickest part.
This is a great meal, folks (and good for you, too!). Be sure to serve it with a great bread (this is artisan bread) to sop up any juices, and round out the meal with a simple green salad.
Mediterranean Fish Bake
- 1-2 TB. olive oil
- 2 lbs. red or white potatoes, chopped
- 1 large red or yellow pepper, chopped
- salt and pepper to taste
- 3 large cloves garlic, chopped
- 4-8 white fish fillets
- 1/4 c. kalamata olives, chopped
- 1 14-oz. can diced tomatoes with juice
- 1-2 TB. lemon juice
- 1 TB. flat-leaf parsley, chopped
- 1-2 cups cooked, shelled shrimp (optional)
- 1/2 cup feta cheese, crumbled
- Heat oven to 400 degrees.
- Grease a 13×9 baking dish with the olive oil. Add the potatoes and peppers to the pan, season with salt and pepper, and toss to distibute the oil and seasonings. Bake for 25-30 minutes, until potatoes are tender. Remove from oven.
- Scatter garlic over the vegetables. Season fish with salt and pepper and place on top of vegetables, folding any thin ends under thicker parts. Pour tomatoes over the top and distribute the olives and parsley evenly. Drizzle with lemon juice and put back into the oven for 10 minutes.
- Add the shrimp (if using) evenly to the pan and sprinkle with the feta. Return to the oven for about 5 minutes, or until the fish flakes with a fork at the thickest part.
- Serve with a good bread to get all the juices.
Makes 6-8 servings.
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