Bittman's Greek-style Fish w/Marinate Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 C cheery tomatoes, preferably Sun Gold, halved1/4 C olive oil2 T white wine vinegar1T minced fresh hot chili, like jalapeno, or more to taste1 T chopped fresh oregano, or 1 t dried4 cloves garlic, sliced, or more to tastesalt and freshly ground black pepper1 large whole fish or 2 smaller ones (2 to 3 pounds total), like striped bass, rockfish or trout, preferably butterflied and boned, or simply gutted1 lemon, sliced4-6 springs fresh thyme.
1. Heat oven to 450 degrees or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 T olive oil, vinegar, chili, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20-30 minutes.
2. Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 T oil and sprinkle with salt & pepper.
3. To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
4. Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.
Serving Size: 1 filet
Number of Servings: 4
Recipe submitted by SparkPeople user PEGGYLARSON.
2. Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 T oil and sprinkle with salt & pepper.
3. To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
4. Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.
Serving Size: 1 filet
Number of Servings: 4
Recipe submitted by SparkPeople user PEGGYLARSON.
Nutritional Info Amount Per Serving
- Calories: 486.5
- Total Fat: 27.3 g
- Cholesterol: 156.4 mg
- Sodium: 127.4 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.6 g
- Protein: 53.1 g
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