Healthy Wednesdays: Greek Baked Halibut

Whenever I thought about having fish for a meal, I used to think "fish is healthy". But now, I'm learning that is not true in many cases. I mean, have you tried ordering something healthy at Red Lobster or Bubba Gump? It's nearly impossible. Even homemade fish meals - I tend to add a lot of butter or cream to tone down the smell of fish...

When I saw this recipe, I was really excited to try it. It didn't call for any butter or any cream. So I knew it was going to be healthier although it uses 4-5 tablespoons olive oil. The vegetables and tomatoes soaked in white wine and lemon juice was simply amazing. I loved every bite of the vegetables. The traditional Greek baked fish uses whole fish but unfortunately it is really hard to find whole fish around here so I just used prepared halibut. You can probably use your favorite fish, preferably white fish.

Greek Baked Halibut

Slightly changed from "Ethnic Cuisine"

Printable Recipe

Ingredients:

4-5 tablespoons olive oil, plus extra oiling

2 onions, thinly sliced

2-3 garlic cloves, finely chopped

2 carrits, thinly sliced

2 celery stalks, thinly sliced

2/3 cup dry white wine

14 oz canned chopped tomatoes in juice

pinch of sugar

1 large lemon, thinly sliced

2 tablespoons chopped fresh flat-leaf parsley

1 teaspoon chopped fresh marjoram

2 lbs prepared halibut or 1 fat whole fish such as bass, tilapia, or red snapper

salt and pepper to taste

Directions:

Preheat the oven to 350 degrees F. Oil a shallow ovenproof dish. (I used pam instead) Heat 3-4 tablespoons of the oil in a large pan over medium heat. Add the oions and garlic and cook, stirring frequently, for 5 minutes, or until softened. Add the carrots and celery and cook, stirring frequently, for 8-10 minutes, or until slightly softened.

Pour the wine into the pan and bring to a boil. Add the tomatoes with their juice, sugar, lemon slices, and salt and pepper to taste and simmer for 20 minutes. Stir in the herbs.

Put the fish in the ovenproof dish. Pour the vegetables around the fish, arranging some of the lemon slices on top. Sprinkle with the remaining oil and season to taste with salt and pepper.

Bake the fish, uncovered, in the oven for 45 minutes-1 hour, depending on the thickness of the fish, until tender. Serve immediately.

Sook the Cook