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Mediterranean Baked Fish

January 31, 2017

Mediterranean Baked Fish


2 teaspoon olive oil

1 large onion, sliced

16 oz. whole tomatoes, drained (reserve juice) and coarsely chopped

1 bay leaf

1 clove garlic, minced

3/4 cup apple juice

1/2 cup reserved tomato juice, from canned tomatoes

1/4 cup lemon juice

1/4 cup orange juice

1 Tbsp. fresh grated orange peel

1 tsp. fennel seeds, crushed

1/2 tsp. dried oregano, crushed

1/2 tsp. dried thyme, crushed

1/2 tsp. dried basil, crushed

Salt and pepper to taste

4 sole, flounder, or sea perch fish fillets, 1 lb. total

Feta cheese

Fresh parsley


Preheat oven to 375 degrees F.


Heat oil in large nonstick skillet. Add onion, and sauté over moderate heat 5 minutes or until soft.  Drain tomatoes and serve the juice.  Chop tomatoes and add to skillet with sautéed onions; add bay leaf and minced garlic.   Mix together apple juice, reserved tomato juice, lemon juice, and orange juice and add to skillet.   Add orange peel, fennel seeds, oregano, thyme, basil, salt and pepper to taste.   Stir together well and simmer 30 for minutes, uncovered.
Arrange fish in 10×6 inch baking dish; pour sauce over fish.   Bake about 15 minutes or until fish flakes easily.   Remove from oven.    Serve with feta cheese and fresh parsley.   Makes 4 servings

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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