Seafood
from the
1 Whole 3-4 pound Red Snapper (can also use filets or
other types of fish such as cod)
Juice of 1 lemon
1 large onion, sliced
2-3 bunches of green onions, chopped
3 stalks of celery, chopped
½ bag of baby carrots
2 large tomatoes, peeled, seeded and diced or one 14
oz can of diced tomatoes
1 cup of parsley, chopped
¾ to 1 cup of olive oil
1-2 cloves of garlic, chopped (optional)
Rinse fish, pat dry and set aside. Heat 2 tablespoons of olive oil in sauté
pan. Add green onions, celery, and
carrots and sauté until they begin to soften. Add tomatoes and parsley and cook
for several minutes more.
Line large baking pan with foil and add 3 tablespoons
of oil and sliced onion. Place the fish
on top of the onions to prevent sticking to pan. Sprinkle fish with lemon
juice, salt and pepper. Spread vegetable mixture over fish. You can add a few more chopped tomatoes on
top if you like. Drizzle with olive oil and add a little water to the bottom of
the pan so fish will not burn. Bake at
350 degrees for about 45 minutes until fish flakes easily with fork and
vegetables are soft. This time will be
less if using fish filets.
Source:
Adapted from Greek Gourmet Treats
– A Collection of Recipes by Saints Mary & Martha Philoptochos
Society, St. George Greek Orthodox Church,