Greek Baked Fish With Tomatoes and Onions Recipe (2024)

Loved the dish. Used cod. Thought the tomato paste could be eliminated. It made the sauce a little heavy. I personally, prefer just the tomatoes. Added a little red pepper for zest. Also tried a little Feta cheese on the sauce and was thrilled with the result.

P.S. It doesn't take anywhere near 2 hours to prepare. I think the first step is unnecessary, and the fish will cook in as little as 20 min.

Delicious! I used wild Icelandic cod. Added red bell peppers I had on hand that needed to be used. Did not use the sugar at all and didn't miss it. I also added pitted kalamata olives, sliced in quarters, which added a wonderful brininess to the dish. Served with rice pilaf. Delicious and simple. As others have noted, the fish bakes in about 20 minutes give or take.

In the Greek village of my husband, raisins, allspice and cinnamon are added. Just delicious. And cod is the fish of choice.

This was so good with the fish that I think that omitting it and adding a couple of cans of chickpeas would result in a vegetarian dish that my granddaughters would enjoy.

added capers to sauce and used smoked paprika

Fantastic. I made this for two by halving the fish and adding about a pound of very thin green beans (traditional Greek preparation). A delicious and healthy modification.

Made this many times but with my changes since I halved the recipe. The onions become soft and slightly colored after five minutes not 8 or 10. The sauce is done after 10 minutes, not 15. The fish should be tasted for doneness after 20 minutes.

I added chopped olives and capers to the sauce. Made the sauce ahead Used hake fillets which I floured and briefly sauteed in olive oil to make a bit of a crust. Then placed the fish on the sauce and before guests arrived put into oven to finish cooking. Outstanding and easy.

My family recipe: Drizzle fair amount of Greek olive oil in roasting pan. Place patted dry, seasoned cod fillets in pan. Put sliced onions rings on top and around fish, place a bay leaf on each fillet. Pour imported, canned cherry tomatoes over fillets. Fill can 3/4 with tap water, add to pan, swirl. Sprinkle with dried Greek oregano and s & p. Drizzle with more olive oil. Optional: add thin wedges of russet potatoes (seasoned with olive oil, s&p), add capers. Bake as in recipe.

This is one of my favorite recipes. Super easy to make, and the spices make it seem exotic. I serve it with either rice or Israeli couscous.

I added crushed red pepper and melted a couple of Babybel cheeses into the sauce. I was surprised by how delicious this was!

Halved the recipe for the two of us. Used cod. Added some chopped black olives and a bit of their juice, smoked paprika, and some feta cheese before baking. The little bit of cinnamon brought a nice added note to the overall flavor. Served with white rice for my husband, a baked potato for me, and a green salad for both of us. Delicious.

Oh my god this was delicious. Did not alter the recipe. Used some lovely Alaskan halibut, which was great. I also realize I could have possibly downgraded the fish and had a very good result.

Made as written. Wonderful! A keeper!

Made this for the maiden use of our new oven last night. It was fantastic!

I added chopped Kalamata olives and loved it. Making it again. Agree with the other comments, doesn’t need to take 2 hours to make. 1 hour max.

I added feta cheese the last 15 minutes. Serve with less sauce but make it all.

I cooked recipe as is using mahi mahi but sprinkled feta on top (bc I love feta and what’s more Greek than feta) before putting it in the oven. Amazing fish! My kids loved it.

Great recipe! I did make two changes though; since I justed very high quality canned whole peeled tomatoes (only crushed them with my hands) I left out the tomatoe paste and instead let the sauce simmer to thicken. Also I added just a teaspoon full of salted capers which gave a nice flavour. I served it with a side of fennel bake.I'll definitely make it again - I then will leave out the cinnamon. For my taste it does not really go with the fish and does not add to the dish.

I used cod and added feta and olives to the top. It was delicious.

Delicious. I added a bulb of fennel but I wish that I had roasted it first. I also added a red pepper to the sauté as well as Kalamata olives at the end. Served this with a side of couscous to which I had added extra parsley and lemon. This was really a delicious meal that was quick to put together.

I love this recipe. I add a Tbs of tomato paste after browning the onions then add some sd tomatoes and some kalamatas. The fish bakes in 22 minutes FOR SURE! We've even used the leftover sauce (of which there is plenty) by reheating then adding some shrimp and a bit of red pepper flakes and serving over pasta. The cinnamon makes it unique and tasty.

Used fresh Bass and tasted great. Cooked in 20 mins. Quite watery. Could add less wine/water

Made with cod. Halved the fish. Kept the sauce proportions the same. Froze the leftover sauce for later use. May try with capers and/or olives the next time.

To me the recipe pivots on the quality of tomato: just made it with peak summer heirlooms and the sauce sings! Skipped the sugar because the tomatoes we had were so good. Did a dash of red pepper flakes because that’s the way we roll here. Would be intrigued to try the raisins & allspice combo mentioned elsewhere in the notes. Used a simple white wine but would do a more complex red next time