Athenian Fish Recipe

Prepare marinade and fish

Pat the fish fillets dry with paper towels. In a shallow dish or bowl combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Whisk to emulsify.

Place the fillets in the dish and spoon the marinade over them so both sides are coated. Cover and refrigerate for 20–30 minutes (no longer than 45 minutes) to let the flavors penetrate without breaking down the fish.

Cook the vegetables

While fish marinates, heat 1 1/2 tbsp olive oil in a 10–12-inch ovenproof skillet over medium heat. Add the thinly sliced onion and a pinch of salt; sauté 6–8 minutes until softened and lightly golden.

Add 1/2 julienned red bell pepper and cook 2–3 minutes until slightly softened. Stir in 2 minced garlic cloves and cook 30–45 seconds until fragrant (do not burn).

Build the tomato sauce

Raise heat to medium-high, add 2 tbsp dry white wine if using and let it reduce 1 minute. Add 1 1/2 cups diced tomatoes, 1 tbsp rinsed capers, 1/2 cup halved Kalamata olives, 1 tsp lemon zest, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and simmer 4–6 minutes until the sauce is slightly thickened but still saucy.

Remove skillet from heat and stir in 2 tbsp chopped parsley and 1 tbsp chopped dill (if using). Taste and adjust seasoning.

Assemble fish with topping

Preheat oven to 400°F (200°C). Remove marinated fillets from refrigerator and blot excess marinade lightly. Nestle the fillets into the skillet on top of the tomato-vegetable bed, spacing them evenly. Spoon remaining sauce over the fish. Drizzle 1 tsp olive oil over fillets.

Bake

Transfer the ovenproof skillet to the preheated oven and bake 12–15 minutes, depending on thickness, until fish is opaque and flakes easily with a fork (internal temperature ~ 130–140°F / 55–60°C for medium-well flaky texture). If you prefer a lightly browned top, broil 1–2 minutes at the end while watching closely.

Remove skillet from oven. Sprinkle 1/2 cup crumbled feta cheese over the hot fish and sauce so it warms and softens. Scatter remaining chopped parsley and place parsley sprigs for garnish. Serve with lemon wedges on the side for squeezing.

Spoon the tomato-vegetable mixture over rice, orzo, roasted potatoes, or crusty bread and place a fillet on top. Serve immediately.