Greek Baked Fish
2 large onions, sliced2 teaspoons Madras curry powder
2 tablespoons oil
2 garlic cloves, crushed
4 tomatoes, peeled and chopped or 420 g canned chopped tomatoes
1/2 cup dry white wine
6 fish steaks or 6 fish, cutlets
1 lemon, juice of
3 tomatoes, sliced
3 tablespoons parsley, chopped
Gently fry onions and curry powder in oil until tender, pour off oil, add garlic, chopped tomatoes and the wine and lemon juice, cover and simmer for 10 mins approximately.
Arrange fish in a baking dish and spread the tomato-onion mixture over.
Arrange tomato slices on top and sprinkle with parsley and a little extra oil.
Bake uncovered at approx 180C/350F for 30-40 mins or until fish flakes easily when tested with a fork.
Comments:
- I found it a little bland....maybe my curry powder wasn't hot enough, although I used the hot curry powder. Next time I may use red curry paste, or add some additional seasonings.
- Used chicken stock in place of white wine.
- The tomatoes on top kept the fish beautifully moist and tender.
By **Mandy** From: Genuis Kitchen, was on Food.com
