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Aegean Fish


  • 3 large plum tomatoes, coarsely chopped
  • ½ onion chopped
  • 2 teaspoons chopped fresh or dried thyme
  • 2 tablespoons extra-virgin olive oil
  • 2 6- to 7-ounce red snapper fillets
  • 10 Kalamata olives or other brine-cured black olives, pitted, halved

  • Freshly steamed brown rice

Mix everything except the rice in a glass or plastic bowl (not metal) and place it in the refrigerator for an hour. Prepare the rice. 10 minutes before cooking, preheat the oven to 400 degrees. Slide the marinated fish mixture onto a cookie sheet and toss it in for 12-15 minutes. Serve the fish over the rice.

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