Greek Baked Fish with Vegetables
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Greek Baked Fish with Vegetables

Categories: Fish

Serves: 6 Preparation time: 20 minutes Cooking time: 1 hour 10 minutes



  • 900g whole fish, cleaned and cut in serving portions
  • 2 tbsp lemon juice
  • 120ml Filippo Berio Extra Virgin Olive Oil, divided
  • 2 cloves garlic, minced
  • 3 tomatoes, chopped (or 1 can chopped tomatoes)
  • 2 onions, thinly sliced
  • 1 sweet green pepper, chopped
  • 1 large lemon, seeded and very thinly sliced
  • 2 tbsp minced fresh parsley
  • 250g spinach
  • 1 courgette, sliced
  • 2 stalks celery, chopped
  • 180ml dry white wine
  • 180ml tomato sauce
  • 1/4 tsp freshly ground pepper
  • 3 large potatoes, peeled and sliced 1/2 inch thick


  1. Preheat oven to 190°F. Rub fish with lemon juice and 2 tbsp olive oil; set aside in fridge.
  2. Heat 60ml olive oil in large skillet set over medium heat. Stir in garlic, tomatoes, onions, green pepper, lemon slices, parsley, spinach, courgette and celery; reduce heat, cover and simmer for 20 minutes. Carefully stir in wine, tomato sauce and pepper; simmer for 5 minutes.
  3. Place fish in centre of large baking dish; top with vegetable mixture. Layer potato slices over top; brush lightly with remaining olive oil. Bake, uncovered, for 45 minutes or until fish is cooked through.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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