Greek Style Fish
My mother used to make a Greek Style Fish while I was growing up. She gave me the recipe a while back. Although it is around here somewhere, I just can’t look for it. I looked online for a similar recipe and meshed one that I found with what I remember of her recipe. It is a simple recipe that doesn’t use too many ingredients. Even though it is cooked on the stove, I managed making Greek Style Fish easily in my chair.
I used a 2 pound bag of cod filets that were individually cryovaced. Since we don’t live near the ocean anymore, I find most fresh fish suspect around here. I generally don’t like the fish from the case at the supermarket and instead ask them if they can get it frozen from the back. Bags of fish from the self serve freezer case also work for me. This recipe would work well with any other mild, white, flaky, ocean fish. I’ve used haddock in this recipe before. I also used more like ¾ cup of Kalamata olives because my family LOVES olives. Even using ¾ cup olives, there was nothing left at the end.
If I put most of my energy into making a main dish, I use a lot of easy, boxed or frozen side dishes. I served this with a boxed olive oil and garlic couscous mix that takes about 10 minutes to prepare on the stove. It also only took me about 5 minutes to microwave a bag of frozen coastal vegetables which was a mix of corn, carrots, broccoli, and soybeans. This gave us the opportunity to have a brief dinner discussion about what the heck a coastal vegetable was. Our consensus was that soybeans made it coastal. We thought soybeans were definitely more West coast coastal than East Coast coastal. I heard no discussion about Greek Style Fish, except how much they all liked it. Silence is golden.
Greek Style Fish
Ingredients
- 1/4 cup Olive Oil
- 6 cloves Garlic minced
- 28 oz. can Diced Tomatoes drained (or 4 cups firm cherry tomatoes, halved)
- 1/2 teaspoon Red Pepper Flakes
- 1 teaspoon Oregano
- 2 lbs skinless Cod cut into serving sized filets (or other flaky white fish)
- 1/2-3/4 cup drained, pitted Kalamata olives, cut in half
- 1/3 cup chopped parsley
Instructions
- Heat a large saute pan on medium high heat. Add olive oil and wait a minute until olive oil is hot. Add garlic and saute for about 30 seconds stirring constantly.
- Add tomatoes, oregano, and red pepper flakes. Cook until the mixture reaches a low simmer, stirring occasionally. Simmer for 2 minutes.
- Nestle fish filets into the tomato mixture. Add Kalamata olives. Cover and simmer for about 10 minutes until fish is cooked through and flaking when poked with a fork.
- Add in parsley. Let simmer for 1 minute uncovered. Serve!
