Greek pickled fish

Recipe from: 3/25/1999 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • 800
    g
    frozen hake fillets
  • 45
    ml
    olive or sunflower oil
  • 1
    lemon, juice
  • SAUCE
  • 2
    medium onions, chopped
  • 4
    cloves garlic, thinly sliced
  • 190
    ml
    olive or sunflower oil
  • 410
    g
    chopped tomatoes
  • salt and coarsely ground black pepper
  • 45
    ml
    currants
  • 5
    ml
    mixed dried herbs
  • 5
    ml
    sugar
  • 125
    ml
    vinegar (white wine or white grape)
  • 125
    ml
    olive or sunflower oil
  • black olives (optional)
 

Method

 
Preheat the oven to 190 °C and spray an ovenproof dish with non-stick spray or brush with a little oil. Halve each fish fillet lengthwise with a sharp knife. Arrange the fillets in a single layer in an ovenproof dish and drizzle with oil and lemon juice. Bake for about 35 minutes uncovered, until just done. Meanwhile, prepare the sauce. Fry the onions and garlic in the 190 ml oil until tender and fragrant. Add the tomatoes, salt and black pepper, currants, herbs and sugar and bring to the boil. Simmer slowly for three minutes. Add the vinegar and oil and simmer for another five minutes. Add the black olives if desired. Place the fish fillets in a plastic or glass dish (do not use a metal container) and pour the sauce over to cover. Leave in the fridge overnight so the flavours can develop. The fish will keep well in the fridge for up to five days.
 

Read more on: fish/seafood  |  bake
 

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