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Greek Baked Fish With Tomatoes and Onions

Martha Rose Shulman
  • 135 minutes
  • Serves 4

INGREDIENTS

2

lbs Fish fillets or steaks, boneless

1/2

chopped cup 1 bunch flat-leaf parsley, Leaves from

2

Garlic cloves, large

1

Lemon, Juice of large

1 lb

Onions

1 28 ounce can

Tomatoes

1 tbsp

Tomato paste

1/8 tsp

Cinnamon

1 tsp

Paprika, sweet

1

Salt and freshly ground pepper

1/8 tsp

Sugar

2 tbsp

Olive oil, extra virgin

1/2 cup

White wine or red wine, dry