Greek Fish Fillets
The bold flavors in these great Greek Fish Fillets go perfectly with a number of inexpensive fish fillets. Try tilapia, catfish or frozen orange roughy fillets.
4 Tbsp olive oil, divided
1/4 cup minced onion
2 tsp minced garlic
1 (14.5-ounce) can diced tomatoes
2 Tbsp drained capers
1 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp chopped fennel seeds
1/4 cup chopped fresh parsley, divided
1/2 tsp salt and 1/4 tsp pepper
4 fish fillets (about 6 ounces each)
4 oz crumbled feta cheese
Preheat oven to 425°F. Heat 2 tablespoons of oil in a medium saucepan. Add onion and garlic. Cook, stirring, until onion is tender, about 5 minutes.
Add tomatoes, capers, oregano, pepper flakes, fennel seeds, half the parsley, salt and black pepper to saucepan. Cook, stirring occasionally, until slightly thickened, about 10 minutes.
Pour remaining oil into a baking dish. Arrange fish in dish. Pour tomato sauce over fish.
Bake fish until partially cooked, about 15 minutes. Sprinkle with feta and remaining parsley. Bake until feta is hot, about 5 minutes longer.
Greek Fish Fillets tip: If there are any leftovers, flake the fish and mix it with the sauce. Place a spoonful of the mixture in a flour tortilla and fold up one end, then fold over both sides. Enclose in plastic wrap and microwave on HIGH for 45 to 60 seconds.