I have been trying to get more fish into my meal plans and with spring here it ties in nicely with trying to eat lighter and healthier meals. First up was the jerk fish on coconut rice topped with banana and pineapple salsa and next was this dish where a white fish is baked in a tasty tomato and feta sauce. I have been thinking about this dish for a while and though I originally wanted to wait until late summers juicy field ripened tomatoes, I have been wanting to have the oven on less and less as the days get warmer so I figured it was time and besides, I had just been itching to make it.
The flavours in this dish are definitely inspired by some of my favourite Greek flavours including the tomatoes, feta, oregano and a healthy does of fresh herbs, especially the dill. I even spiked the tomato sauce with a hit of ouzo, a Greek star anise flavoured liqueur, which adds a hint of something exotic to the dish. The tomato sauce is started in a pan and cooked until it starts to thicken and then it is poured over the fish before baking. This helps to ensure that the fish comes out nice and moist and tender every time. I served the fish with steamed asparagus and some crusty bread to soak up any leftover sauce.
Cod Baked in a Tomato and Feta Sauce
Cod baked in a tasty tomato and feta sauce full of fresh herbs and a splash of ouzo to keep things interesting.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- chili pepper flakes to taste
- 1/4 cup white wine
- 1 (28 ounce) can diced tomatoes or 4 cups of fresh tomatoes, diced
- 1 teaspoon oregano
- 1 splash ouzo or other star anise liqueur (optional)
- 1/4 cup parsley, chopped
- 1/4 cup dill, chopped
- 1/2 cup feta, crumbled
- salt and pepper to taste
- 4 (6 ounce) cod fillets
- crusty bread
- Heat the oil in a pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
- Add the white wine and simmer for 5 minutes.
- Add the tomatoes, oregano and ouzo and simmer until the sauce just starts to thicken, about 15 minutes.
- Remove from heat, mix in the herbs, feta and season with salt and pepper to taste.
- Place the cod fillets in a baking dish and pour the tomato sauce over them.
- Bake in a preheated 350F/180C oven until the fish is cooked, about 10-12 minutes. The cod will be cooked when it flakes easily and it is no longer translucent.
Garides Saganaki (Shrimp Saganaki)
Tomato and Feta Baked Shrimp Pasta
Tomato and Feta Baked Eggs
Ntomatokeftedes (Greek Tomato and Feta Fritters)
Greek Green Beans in Tomato Sauce with Feta (Fasolakia)
Shrimp Linguine in a Tomato and Feta Sauce
Cod Poached in Arrabbiata Sauce
Cod in a Tomato Lemon Butter Sauce
BINTUHAN SUMATERA WILD CIVET COFFEE says
look like very delicous… yummy..
I like it…
jose manuel says
Que delicia de plato.
Your recipe never fails to amaze me.i love the way you present it. Very nice! I'm a follower.
All of my favourite flavours are there as well Kevin!
Alia Dalwai says
I follow your blog! I really like your posts! Good job!
Could you please stop by my blog too?
Inside a British Mum's Kitchen says
Really super recipe, this makes my mouth water, lovely flavors,
The combination of tomatoes, dill and feta is one that I can never get enough of! Love that you paired it with fish.
this looks fabulous, Kevin. I've been too busy to visit many blogs lately but i have to say that I do miss seeing yours. I need to start cooking more and I think you've given me some inspiration 🙂
sheila @ elements says
What a beautiful meal! I'm gonna have to make this! Yummmmm! 🙂
Long time reader, first time commenter. I had to compliment the cookware – what brand is that?
That will be my fish dish this week, Kevin!!! Thank you!
Jasmine: The baking dish is made by Apple Tree. I got it at a store that carries odds and ends and I was not able to find a website for them.
I am going to try this with gigantes beans in place of the cod. On the menu for tomorrow. Love the combination of flavors.
Lisa: I like the use of the gigantes for a vegetarian version!
I love the combination of flavors Kevin – nicely done.
Mary @Delightful Bitefuls says
Another beautiful dish!!!
Looks soooo great!
love the addition of ouzo – that is totally NOT optional to me!
Recipes in my Life... says
Thanks for the inspiration. I too have been trying to add more fish to my diet and this looks yummy!
Quick question…any thoughts on if Haddock or talipia might be a suitable substitute?
Yosha: Both tilapia and haddock would also work well in this dis.
Ellie Delancey says
I just tried this dish with tilapia so I can vouch for it. Delicious!
mitch & michael says
very nice recipe, Kevin
We are a 60ish male couple always looking for good recipes incorporating cooked tomato – the health food of older men.
Had no ouzo, but added some fennel seed and last-of-the-season fennel fronds from the back yard.
Served with artichokes – the abundant sauce made a nice dip.
Wow! Had this last night, and I have to say, it was incredible! We used basa and it came out just fine, in fact I think the slight sweetness of the fish complimented it well.
We also roasted some fennel and tossed it into the sauce at the end, om nom nom!
This and your garam masala halibut are the two best meals I have ever had at home! Keep them coming!
Steven Johnson says
Couldn’t you use fennel seeds instead of “1 splash ouzo or other star anise liqueur (optional)?”
Steven Johnson says
Oops, I didn’t read the other comments ;o)
Yes you can!
I just realized it’s Sunday and I live in Texas so no buying Ouzo… is it ok without it?
It is great without the ouzo! You could also add a pinch of ground fennel seeds (or star anise) for the flavour! Enjoy!