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Greek Fish Fillets


Reprinted with permission from Gourmet Kosher Cooking's Passover Web Site


Food Editor's Notes:  This is a delicious pareve entrée for Passover or year-round.  It is very simple to make and takes no time at all.  It has all healthy ingredients and is quite flavorful.  What more could you want?  I served this to guests with mashed potatoes and sautéed sugar snap peas – very colorful, filling, and really delicious.  I used between 1/4 and 1/2 teaspoon of the red pepper flakes, as I don't like anything too spicy, but you could still taste the bite which was mild and pleasant.  I used 2 pounds of wild-caught haddock, cut into 8 pieces, and there was enough sauce, but you could always increase the sauce ingredients, especially if you serve this over pasta, which would be terrific. 




2 tablespoons olive oil

2 tablespoons minced garlic

1 15-ounce can diced tomatoes with liquid

2 teaspoons capers

2 teaspoons dried oregano

1 teaspoon crushed red chili pepper flakes

4 fish fillets – white fish of your choice


Preheat oven to 425 degrees.  Heat oil in a medium saucepan and sauté onion and garlic until onion is soft.  Add tomatoes, capers and spices and cook over low heat for about 10 minutes.  Arrange fillets in a single layer in a greased baking pan or oven-proof serving dish (with sides, as a lot of liquid is released during cooking).  Pour sauce over fish and bake for about 15 minutes.  Fish should flake easily when done.


Greek Fish Fillets



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