tastes of Greece - tastes of Italy -
Fish fillet in a very Mediterranean way...
I was lucky with my son as he was always an easy eater... but my daughter Marianna was very food selective, as a kid, and very difficult with certain dishes... For example, I had to find ways to make her eat some fish 😉
I will never forget when we visited my ex boss for lunch at his house, one day many many years ago. Our kids were around same age so we had quite few things in common to overcome a part from work... His wife had prepared perch fish fillet in the oven that day and I was sure that my daughter would have asked for some McDonald on our way back home...
To my surprise the fish she prepared was a "kids tested" recipe that she had found to make her kids eat fish
I could not believe in my eyes when I saw Marianna asking for more 😲
Needless to say that since then we found a very good way to eat different kind of fish fillet...
Ingredients: (serves 4)
750 - 800 g fish filet in slices (could be perch or cod, I use a frozen one)
750 g tomato pulp
Black olives as many as you like pitted and cut in small pieces (I prefer the Greek olives from Kalamata - "kalamon" around 20-25 olives)
3-4 cloves of garlic
1 red onion medium size
1 green pepper
1 glass of white wine
Salt and Pepper as you like
Fresh basil to taste
Olive oil
Directions:
Preheat oven to 180* C (360* F).
Place the fish fillets in an oven pan.
On a separate bowl add all ingredients excepts the olives: the tomato pulp, the garlic and onion chopped in small pieces, the green pepper cut in slices, 1 glass of wine, salt, pepper, fresh basil and olive oil. Mix all ingredients with a spoon and pour them over the fillets so that they are evenly covered. Cut the olives on round slices and distribute them over the fillets covered by the sauce.
Bake for approx. 20-25 minutes, but keep an eye not to let it dry and if needed you can add a sip of water.
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