Athenian Style Fish Recipe
Topped with marinated Greek olives and chopped tomatoes
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Ingredients
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Fish & Seasoning
Greek Olive & Tomato Topping
To Finish
Method
Fish & Seasoning
Prep fish
Pat the fish fillets dry with paper towels and place them on a plate or shallow dish.
Make marinade
In a small bowl whisk together 2 tbs extra-virgin olive oil, 2 tbs lemon juice, minced garlic (press or finely mince the 2 cloves), 1 tsp dried oregano, 1 tsp sea salt, and 1 tsp black pepper until combined.
Marinate
Brush or spoon the marinade over both sides of the fillets. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).
Cook fish
Preheat oven to 400°F (200°C). Place marinated fillets on a lightly oiled baking sheet or in a shallow baking dish, skin-side down if present. Bake in the preheated oven for 10–14 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork (internal temperature about 130–135°F / 55–57°C for moist doneness). Alternatively, you may pan-sear: heat a nonstick or stainless skillet over medium-high heat with 1 tbs olive oil, sear fillets 3–4 minutes per side until golden and cooked through.
Greek Olive & Tomato Topping
Prepare vegetables
While the fish is marinating or cooking, dice the ripe tomatoes into approximately 1/2-inch pieces (about 2 cups). Finely chop the red onion into small pieces to yield about 1/4 cup. Roughly chop the pitted mixed olives to make about 3 oz.
Make topping
In a medium bowl combine the chopped tomatoes, chopped olives, red onion, 2 tbs chopped fresh parsley, 1 tbs chopped fresh dill (if using), 1 tsp red wine vinegar, 1 tbs extra-virgin olive oil, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine. Taste and adjust seasoning (add more vinegar or lemon zest if you want brighter acidity). Let sit 5–10 minutes to allow flavors to meld.
To Finish
Assemble
When the fish is cooked, transfer fillets to serving plates. Spoon the olive and tomato mixture generously over each fillet.
Garnish & serve
Sprinkle about 1 tablespoon of crumbled feta over the topping (total about 1/4 cup across servings), drizzle the 1 tsp extra-virgin olive oil over everything, and serve with lemon wedges on the side. Serve immediately.