Greek Fish, Onions and Tomatoes

Tonight I give you Greek Fish with Tomato and Onion. This was served with a Greek Lemon Rice. This recipe is for two, namely me and my sous chef and partner, Saara Przybylek.

INGREDIENTS:
For The Sauce:
1 tablespoons Extra virgin olive oil
1/2 large yellow onion, halved and thinly sliced (half moons)
4 large garlic cloves, minced
1 (12-ounce) can whole peeled tomatoes
2 teaspoons dried oregano
1 pounds white fish filet, such as halibut or cod

For The Fish:
½ teaspoon dried oregano
teaspoon sweet paprika
½ teaspoon ground cumin
1 lemons, divided

Garnish: ¼ cup fresh parsley, chopped

In a pot (I love my dutch oven for this) add the oil and onion. Cook down a bit, add the garlic to be fragrant. Add the tomatoes and break up a bit. Put in the oregano and some black pepper.

Season the fish. After the veggie mix has simmered for about 20 minutes, add the fish and spoon the mix on top. Put this into a pre-heated (400°) oven for about 20 minutes.

Meanwhile, cook your rice. Heat up a cup of diced onions in olive oil. Add 1 cup of jasmine rice and 1/2 cup of orzo in 2 cups of chicken bone broth. Add the juice of the lemon. Bring to a boil, simmer 15 minutes, rest for 5 minutes. Add the zest of a lemon and a handful of parsley. Stir, let rest for a couple minutes.

Plate the fish and sauce in half a bowl/plate, and plate the rice on the other half. Add a slice or two of toasted bread. Spoon on any remaining sauce.

Bingo, quick, stunningly fantastic meal. I am cooking Mediterranean again, if you haven’t noticed.