Greek fish bake

Ingredients 16
Servings 0


  • 500
    skinless hake loins or fillets
  • seasoning
  • cake flour (for coating)
  • 50
    olive oil
  • 2
    onions, diced
  • 1
    green pepper, diced
  • 1
    red pepper, diced
  • 30
    cake flour
  • 15
    sun-dried tomato paste
  • 4
    cloves garlic, crushed
  • 15
    fresh origanum
  • 5
    white sugar
  • 12
    calamata olives
  • 8
    cherry tomatoes, halved
  • 10
    baby potatoes, cooked and peeled
  • 125
    feta cheese, crumbled


Preheat oven to 200 ºC. Season fish and coat with cake flour, seal in olive oil over medium heat. Place fish in an ovenproof dish. Sauté onion and peppers in remaining oil. Stir flour into onions and cook for 1 minute. Stir in stock, sun-dried tomato paste, garlic, origanum and seasoning. Bring to boil and stir in tomatoes and olives. Arrange cooked potatoes around edge of dish and sprinkle crumbled cheese over the fish. Pour sauce over the fish and potatoes. Bake uncovered for 30 minutes.

Read more on: fish/seafood

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