Wednesday, December 16, 2009

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!


  1. I'm not a huge fish eater either - just always seems like a lot of effort for something I wont enjoy that much! Shame it didnt turn out as delicious as you would have liked!

  2. Pity about it not turning out and bummer about paying ocean trout price for blue grenadier!! I don't like blue grenadier as I find it to be quite grainy and mushy in texture. This recipe might have worked better with a fish like blue eye or rockling, though the oven time seems way too long for fish!

  3. That is my issue as well. No cookbook of GReek cuisine. Gosh... I had magazines and could not get to it as well.
    Can't wait to see your new kitchen!

  4. Oh ouch - can't believe that they mischarged you for your fish! The cooking time specified in the recipe does seem VERY long for fish.

    Hope that the move goes well / went well, please share photos of your two ovens! ;)

  5. Yay! I have the internet again, post move.

    Thanks for the support guys, I'm glad other people agree that the fish cooking time was too long. I thought so, but don't cook fish that often.

    Fish and I just aren't fated to be together.

    I'll post some pics of the new kitchen once I have a chance, and need to procrastinate and avoid some unpacking.


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