A Greek-style baked fish that’s light, fresh and simple to prepare. David cooked it following this Mark Bittman recipe.
Preheat your oven 230ºC (450ºF). In a bowl combine 2 cups of chopped tomatoes (or halved cherry tomatoes) with 2 tablespoons of olive oil, 2 tablespoons of vinegar, 1 tablespoon of minced fresh chilli, 1 tablespoon of chopped fresh oregano (or 1 teaspoon of dried oregano), a few slices of garlic, and a sprinkling of salt and freshly ground black pepper. Allow the mixture to steep at room temperature for 20-30 minutes. Meanwhile, prepare your fish – this recipe will work with 1 larger fish (we used snapper) or 2 smaller fish such as trout. Use a sharp knife to make three or four slashes on each side of the fish, down to the bone. Season the inside of the fish with salt and pepper and add 3-4 cloves of sliced garlic, a layer of lemon slices and 4-6 sprigs of fresh thyme. Rub the outside of the fish with 2 tablespoons of oil and season with salt and pepper. Place the fish in a roasting pan and bake for 20 minutes or so (depending on the size of your fish). Turn and cook the second side until the outside is crisp and you can easily insert a knife through the flesh. Taste the tomato mixture, adjusting seasoning to taste and adding more oil if necessary. Transfer the cooked fish to a serving platter and pour the tomatoes and their liquid over the fish. You can also use the tray juices to make a sauce.
michelle picker cooks 