Ali Rosen


  • 1/2 Cup  olive oil, plus more for serving
  • medium-sized Spanish onions, julienned
  •   Salt and ground black pepper, to taste
  • cloves garlic, sliced
  • 1 Teaspoon  dried Greek oregano, plus more for serving
  • 1 Cup  red wine, such as Aghiorghitiko, cabernet sauvignon, or sangiovese
  • medium-sized beefsteak tomato, peeled, seeded, and chopped
  •   One 24-ounce can whole plum tomatoes with juice, chopped and seeded
  • 1/4 Cup  Kalamata olives, pitted and sliced
  • Idaho potatoes, peeled, diced finely, and blanched
  • 2 Tablespoons  chopped flat-leaf parsley
  • 1 Teaspoon  chopped oregano
  •   6-7 ounces boneless, skinless black sea bass, wild striped bass, or other white flaky fish

Here is a traditional Greek fish entrée I serve at my restaurant Molyvos, located in New York City. I use local black sea bass, but feel free to use wild striped bass or any other flaky white fish. It’s a delicious dish that makes a little fish go a long way.

This dish is best made with Greek wines. To learn more about Greek wines, head over to "Celebrate Greek Wines."

See all fish recipes.


Preheat the oven to 375 degrees.

In a medium-sized, stainless steel saucepot, combine the olive oil, onion, pinch of salt, and pinch of pepper over medium heat. Stir to combine, cover with a lid, and cook over low heat until the onions are soft, sweet, and translucent, stirring occasionally, about 10-15 minutes.

Remove the lid, increase the heat to medium, and add the sliced garlic. Stir to combine and cook for 1-2 minutes. Add the dried Greek oregano and stir to combine. Cook for 1 minute, then add the wine and reduce until almost dry, about 5-6 minutes.

Add the chopped fresh tomatoes to the onions and wine mixture along with the canned tomatoes and the juice and cook for 5-10 more minutes. Fold in the olives, simmer for 2-3 minutes, stir in the potatoes, and cook until the sauce has thickened slightly and has a rich texture and flavor, about 5 more minutes. Fold in the parsley and fresh oregano, and remove from the heat.

Season the fish with salt and pepper, to taste, and place about 1/3 of the sauce in the bottom of a shallow 2-quart baking dish large enough to hold the fish. Place the fish on top of the sauce and cover the fish with remaining sauce.

Place in the oven and bake until opaque and cooked through, about 15-20 minutes. Remove from the oven and serve family style. Top with a touch of olive oil and dash of Greek oregano.


Calories per serving:

353 calories

Dietary restrictions:

High Fiber Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free

Daily value:



  • Fat 118g 181%
  • Carbs 191g 64%
  • Saturated 17g 84%
  • Fiber 32g 128%
  • Sugars 37g
  • Monounsaturated 82g
  • Polyunsaturated 14g
  • Protein 60g 119%
  • Cholesterol 76mg 25%
  • Sodium 2,046mg 85%
  • Calcium 338mg 34%
  • Magnesium 387mg 97%
  • Potassium 6,102mg 174%
  • Iron 13mg 70%
  • Zinc 5mg 34%
  • Phosphorus 1,091mg 156%
  • Vitamin A 462µg 51%
  • Vitamin C 285mg 475%
  • Thiamin (B1) 1mg 82%
  • Riboflavin (B2) 1mg 44%
  • Niacin (B3) 16mg 82%
  • Vitamin B6 4mg 202%
  • Folic Acid (B9) 308µg 77%
  • Vitamin B12 1µg 9%
  • Vitamin D 10µg 3%
  • Vitamin E 22mg 112%
  • Vitamin K 282µg 353%
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