The Cookbook Challenge - Week 5 - Greek - Oven Baked Fish with Tomato and Parsley

I actually don't have a Greek cookbook. I couldn't believe it. Although, even if I did it would probably have been in a box this week. Moving day is imminent and things are mostly packed up including my cookbooks.

I did rescue this issue of Vogue Entertaining and Travel before it went into one of the 4 boxes of cookbooks and magazines when I saw the cover mentioned "mediterranean flavours" and "Greece: Oven baked fish with tomato and parsley", with the last cookbook challenge before moving day being Greek!

I did however pack it before creating this post, so I'll do my best to remember the recipe. It was fairly simple, I should be ok.

I don't eat enough fish so this was a good opportunity to add some to my diet. Being allergic to shellfish, I tend to just avoid the whole ocean for the sake of convenience, and the boyfriend is not a big fan so I rarely cook it. And, I won't be making this one again, at least not with fish. The comment was made that, "maybe it would be better with chicken". If you like fish it might be good. The oven time was quite long for a fish dish, but aside from that it was quick and simple, and I believe I would have enjoyed it if it didn't include fish.

These amounts are not quite what was in Vogue, I adjusted them for our personal tastes. I used Blue Grenadier, however while I was unwrapping it I realised that I had paid for Ocean Trout, at $9 a kilo more - not happy Coles.

Oven baked fish with tomato and parsley

500g firm white fish, cut into 6cm pieces (this is why I hate recipes without pictures - did they mean 6cm square? 6cm x 1cm strips? I went with 6cm x 2cm ish strips)

1 400g can of chopped tomatoes

4 cloves of crushed garlic

2 sticks of celery, chopped

1/2 cup parsley, chopped

1 teaspoon sugar

3 tablespoons olive oil

Preheat the oven to 180 degrees.

Lay the fish in a single layer in an oven safe dish.

Combine all the other ingredients in a bowl and then pour over the fish.

Bake, covered, for 30 minutes.

Turn the oven up to 200 degrees, and bake for a further 40-50 minutes.

Serve with crusty bread and/or potatoes.

Done. See, pretty simple. Yet, not so pretty.

This was my last cooking effort for this week, the kitchen is now in boxes, and my last time using my rubbish old oven! Next week's Christmas theme will be presented from my shiny new kitchen!