Bright Mediterranean flavors - olive oil, garlic, crushed red pepper, citrus, and olives - bake atop firm, white fish. Served with simple bulgur pilaf, Baked Greek Fish With Citrus and Olives is bursting with flavor, super healthy, and on your table in less than 30 minutes!
1blood orange, zest and juiceabout ½ cup (see notes)
2tablespoonskalamata olives, coarsely chopped
24ouncesfirm white fish fillets(see notes)
2tablespoonsfresh Italian parsley, chopped(for garnish)
2cupsbroth, stock, or water(see notes)
1cup#2 bulgurnot cracked wheat
Preheat oven to 425 degrees (400 convection).
To a large saute pan, add the olive oil over medium-high heat. Add the chopped onion and garlic. Saute until onions are softened.
Add the crushed red pepper and anchovy paste. Using a wooden spoon, mix well. Cook 2-3 minutes
De-glaze the pan with the sherry or white wine. Add the tomatoes, juice and zest, and olives. Bring to a boil, then remove from the heat.
Ladle a bit of the sauce over the bottom of an appropriate baking dish. I use a 7 x 11 x 3 ceramic baking dish. Spread the sauce out, then lay your fish fillets over top. Cover the fish with the remaining sauce.
Place casserole uncovered in preheated oven. Bake until the fish flakes easily with a fork - about 15 minutes and depending on the thickness of your fish.
While the fish bakes, prepare the pilaf. Read your specific package instructions for ratio of liquid to bulgur, and cook times. Adjust accordingly.
To a small saucepan with a lid, add the liquid, olive oil, and salt. Bring to a boil. Add the bulgur, and reduce heat to a simmer. Cook 10 minutes. Fluff with a fork. If you have any remaining liquid, drain it off and then fluff. Replace lid until ready to serve.
Divide the bulgur pilaf among 4 small plates. Top each with a fourth of the fish and sauce, and garnish with parsley. Enjoy!
I keep anchovy paste in my refrigerator. Typically, I use small amounts of anchovy in my dishes, and this is super convenient!I have recently started keeping barramundi fillets in my freezer. Feel free to use your favorite firm, white fish in this recipe. I plan on 4-6 ounces of lean protein per serving. As I type, blood oranges are in season in the Rio Grande Valley, and we love them! Any orange or lemon works great. I've not tried grapefruit, but I'm guessing it would be tasty as well! Serve Baked Greek Fish With Citrus and Olives with simple bulgur cooked in broth or water (recipe in this post), or with my Mediterranean Bulgur Pilaf (recipe coming soon)!Tip: I use smaller "salad" plates for dishes like this one. It looks like more food, and it helps with portion control.Macronutrients (approximation only from MyFitnessPal): 45 g protein; 36 g carbohydrates; 13 g fat.