Greece is a peninsula, surrounded by water on three sides, so it should come as no surprise that there are plenty of fish and seafood recipes in Greek cuisine. Try this simple baked fish, Greek style.
Heat oven to 350°F. Brush a baking dish with olive oil.
Place fish in the prepared baking dish. Season with salt and pepper. Sprinkle over the lemon juice.
Scatter onion and tomato slices on top of fish and sprinkle the chopped parsley over all.
Bake on the middle rack for 30-40 minutes, or until fish is cooked.
If you do nor have fresh, use canned tomatoes. One 8 oz can diced tomatoes, drained, would be enough for the standard recipe.
Vary the recipe. Try adding a mirepoix - finely chopped onion, celery and carrots, lightly cooked - with the tomatoes. This variation works particularly well if using canned tomatoes.
In general, fish is cooked when its meat just begins to flake easily when tested with a fork and it loses its translucent or raw appearance.
Any white fish fillets would be good. Try hake, cod or haddock fillets. If you use frozen fish fillets, it is best to thaw them completely before cooking. Do this overnight in the refrigerator, or submerge in cold water - this works best if the fillets come sealed in plastic.
Basting with the pan juices at least once will render a juicier fish.