Greek fish casserole

Ingredients 16
Servings 6


  • 125
    olive oil
  • 2
    firm-fleshed linefish fillets
  • 1
    lemon, juice
  • salt and milled black pepper to taste
  • 2
    large onions, thinly sliced
  • 8
    fat garlic cloves, sliced
  • 500
    ripe tomatoes, skinned and diced
  • 5
  • 50
    anchovies, drained
  • 200
    white wine, heated
  • small bunch fresh basil or parsley, chopped
  • 225
    feta cheese, drained and thinly sliced
  • milled black pepper
  • 10
    olive oil
  • fresh basil leaves


1. Preheat oven to 180 ºC. Oil a casserole dish, line with fish slices, sprinkle lemon juice over and season generously with salt and pepper. 2. Sauté onions in remaining oil until limp, add garlic and stir-fry for a few seconds. Add fresh tomatoes (or a 400 g can, with juice), sugar, anchovies, wine and basil. Simmer for 15 to 30 minutes, uncovered, until well reduced (hardly any juices left but not dry) and slightly thickened. 3. Spoon over fish, cover with foil or a lid and bake for 15 to 20 minutes. TOPPING: Remove lid. Almost cover fish with feta cheese. Sprinkle pepper and olive oil over and dot with basil leaves. Grill until topping begins to turn golden brown. Remove from grill and cool slightly, or serve immediately.

Read more on: fish/seafood  |  bake  |  grill

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