- Sylvester (Crackers) Graham born (1794)
- 1/2 Cup olive oil, plus more for serving
- 2 medium-sized Spanish onions, julienned
- Salt and ground black pepper, to taste
- 3 cloves garlic, sliced
- 1 Teaspoon dried Greek oregano, plus more for serving
- 1 Cup red wine, such as Aghiorghitiko, cabernet sauvignon, or sangiovese
- 1 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
- 2 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.