Greek Fish Recipe With Grilled Vegetables Tomato Sauce
This Greek Fish Recipe with Grilled Vegetables in Tomato Sauce combines tender white fish fillets, lightly dredged in flour and pan-fried, with a rich tomato and vegetable sauce made from onions and carrots. Passed down from generation to generation, this dish is simmered to perfection and tastes amazing both hot and cold. Whether you serve it fresh off the stove or straight from the fridge the next day, this Greek fish recipe will leave your taste buds wanting more.
Servings: 4
Equipment
- Heavy-bottomed pot
- Food processor or box grater
Ingredients
- 2 lbs white fish fillets tilapia or similar
- 3 onions sliced
- 3 carrots shredded
- 1/2 cup flour
- 2 cans tomato sauce
- 2 tbsp oil for frying
- 1 tbsp sugar
- salt and pepper to taste
- water enough to cover vegetables in the pot
Instructions
- Place flour on a large plate. Heat 1 tbsp of oil in a non-stick frying pan over medium-high heat.
- Season the fish fillets with salt (2 tsp) and pepper (¼ tsp). Dredge the fish in flour on both sides.
- Fry the fish fillets in the pan, cooking for 3 minutes on each side, until golden brown. Set aside.
- In the same pan, heat 1 tbsp oil and add sliced onions and shredded carrots. Cook on medium heat for 5 minutes, stirring occasionally. Season with salt and pepper.
- Layer half of the fried fish fillets in a heavy-bottomed pot. Top with half of the onions and carrots. Repeat with the remaining fish and vegetables.
- In a bowl, mix tomato sauce with sugar. Pour the sauce over the fish and vegetables. Add water until it barely covers the top.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
- Serve hot or cold, and enjoy!
Notes
This dish is versatile! It tastes fantastic both warm and cold, so save the leftovers for a unique cold fish experience.