Mediterranean Baked Fish Recipes

Steps:

• In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. baking dish with cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture., Arrange tomatoes and olives over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper. , Cover and bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Garnish with rosemary.

Steps:

• Preheat oven to 425°F.
• Heat the oil in a large skillet, add the onion and anise, saute until softened. Stir in the garlic, tomatoes, olives, herbs, lemon pepper and white wine.
• Bring to a boil, reduce heat and simmer until tomatoes are tender and sauce has thickened, about 30 minutes. Add some of the reserved juice if necessary.
• Oil a 13 x 9 inch casserole. Put about half of the vegetable sauce in the pan and spread it around. Place the fillets in a single layer in the pan and distribute the rest of the sauce over the fish.
• Bake until the fish is opaque and flaky, about 20 minutes.
• Plate the fillets and add the sauce and pan juices to the fish.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet.
• Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.

Steps:

• Preheat oven to 425 degrees.
• Prepare tomatoes if using fresh by plunging them into boiling water, imediately removing them to a bowl of ice water and peeling the skins. Or you can chop them with the skins on or use canned- it is a person preference thing.
• heat olive oil in a medium skillet over medium heat. Add onions and saute until tender. Add garlic and Italian seasoning, stirring to combine. Add tomatoes and cook until tender. Mix in wine, olives, capers, lemon juice and half of the basil. If fresh basil- if fresh basil is not available add a couple teaspoons of dried basil-fresh is always better though. Reduce heat, blend in Parmesan cheese and cook until the mixture is hot and bubbly. If you prefer a thick sauce you can cook until the sauce has reduced to a thick sauce, about 15 minutes.
• Place fish in a shallow baking dish. Cover with the sauce mixture and bake in preheated oven 15-20 minutes depending on the fish used. Fish should flake easily with a fork when done, except for the mahi mahi which flakes when done, just not easily.

Steps:

• Saute leeks and garlic in nonstick skillet until tender; set aside.
• Prepare a 13x9x2-inch baking dish with nonstick cooking spray.
• Arrange basil in single layer in dish; top with fish fillets. Sprinkle salt over. Top with leek mixture.
• Arrange tomatoes and olives over fish.
• Thinly slice half of the lemon and arrange over top. Squeeze juice from remaining lemon over all.
• Sprinkle with pepper.
• Cover and bake at 425°F for 15-20 minutes or until fish flakes easily with fork.
• Garnish with rosemary.

Steps:

• Saute the zucchini and garlic in a skillet that has been sprayed with cooking spray.
• Saute until the zucchini is crisp-tender.
• In a 9x13 baking dish place the zucchini and garlic evenly in the bottom.
• Place the fish evenly on top.
• In a small bowl mix the next five ingredients and pour over the fish, covering well.
• Place in a preheated 400 degree oven and bake for 30 minutes, or until the fish flakes easily.
• Sprinkle the cheese over the whole dish and return to the oven for 5 more minutes.