Makes 4 servings
- Olive oil spray
- 1 large onion, sliced
- 2 large tomatoes, sliced
- 1 large bunch parsley, coarsely chopped
- 4 (4 to 6 ounce) boneless mild fish fillets (See Notes)
- 1 lemon, halved
- Preheat oven to 350° F.
- Lightly coat a 9 x 13-inch casserole dish with olive oil spray.
- Layer the bottom of dish with ½ of the onions, followed by a layer of ½ of the tomatoes and a layer of ½ of the parsley.
- Arrange fish fillets in a single layer on top of parsley.
- Squeeze lemon juice over fish.
- Repeat the same layers in reverse. (parsley, tomato, onion)
- Bake uncovered for 20 to 25 minutes, depending on the thickness of the fillets. (To test for doneness, fish should be opaque and flake easily with a fork.)
Submitted By: Rubyrose77, Forum Member 7-6-06
Ruby’s Notes: “This is a recipe that my grandpa taught me. He always just called it Greek Fish. Who knew that it fits perfectly into Phase 1? I’ve used walleye, cod and recently with tila
pia, which is really tasty. This dish is especially delicious in the summer when you can use home grown tomatoes.”
*Note: Remember to include ingredients when calculating daily intake allowances.