Baked Fish and Vegetables Aegean Style is a terrific recipe from Maria and Eleni’s Taverna on Cefalonia Island, located in the Greek Isles.  The taverna, also called the Two Sisters’ Taverna, is owned by the Mom and Auntie of Harry Papas, the author of the Slimmer book.

The baked fish is an easy and healthy weekday supper and everyone loved it!  Preparation is also fast – it only takes about 10 minutes to chop up the veggies, salt and pepper the fish and put it all in the oven together.

In fact, this is the fourth time (at least!) that I have made it in the past month. I’ve used several different kinds of white fish as my baked fish, including snapper, grouper and tilapia. Note that if your fish is a little thinner, like tilapia, just reduce the baking time a bit.

This is also my second post on Baked Fish and Vegetables Aegean Style. I only had about three followers when I originally posted the Baked Fish (and that number included my mom and dad), so most of you probably didn’t see it the first time around. But my food photography has improved a lot since my original post (and of course has a ways to go!) so I’m updating the site with this post as well.

Here’s the recipe – easy!

Baked Fish and Vegetables Aegean Style (recipe from Slimmer: The New Mediterranean Way to Lose Weight by Harry Papas, recipe used with permission, it has lots of terrific recipes –  to buy the book click here)
Serves 2

2 teaspoons olive oil
8 ounces red snapper (or similar white fish like grouper or tilapia)
1 medium garlic clove, roughly chopped
Salt and pepper to taste
1/2 medium onion, thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1/2 medium zucchini, cut into 1/2 inch circles or julienned into strips
3 baby carrots, thinly sliced
2 plum tomatoes, roughly chopped
1/4 cup dry white wine
Finely chopped fresh parsley

1. Preheat oven to 350 degrees F. Drizzle the olive oil in the bottom of a medium-size casserole with a lid. Place the fish in a single layer on the bottom, sprinkle the garlic, salt, and pepper over, and place the onion, pepper, zucchini, carrots, and tomatoes evenly over and around.  Sprinkle again with salt and pepper, and drizzle the white wine over all.

2. Cover and bake in the oven, occasionally stirring the vegetables to cook evenly, being careful not to break apart the fish, until the vegetables are tender and the fish is cooked through, about 1 hour.

3. Before serving sprinkle with the chopped parsley.

Makes 2 servings. Easily doubles. 

Let me know what you think!

Food Photography Sources for Baked Fish and Vegetables Aegean Style:
Plate: Bed Bath and Beyond Everyday White
Fork: Tiffany & Co | Hamilton Pattern
Pan: Le Creuset Signature Deep Dish Saute Pan
Fabric: Premier Prints Suzani Corn Yellow Ley
(note these are not affiliate links) 

Everyone liked the Baked Fish with Vegetables (Aegean Style!) although kiddies did not touch the onions.  It was terrific and we’ll definitely be making it again.  As usual, Slimmer style, remember to serve with a big salad!

Baked Fish and Vegetables Aegean Style (recipe from Slimmer: The New Mediterranean Way to Lose Weight by Harry Papas, recipe used with permission, book to be released in June 2012, to buy the book click here)
serves 2

2 teaspoons olive oil
8 ounces red snapper (I used grouper instead as Harris Teeter was out of snapper)
1 medium garlic clove, roughly chopped
Salt and pepper to taste
1/2 medium onion, thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1/2 medium zucchini, cut into 1/2 inch circles
3 baby carrots, thinly sliced
2 plum tomatoes, roughly chopped
1/4 cup dry white wine
Finely chopped fresh parsley

1. Preheat oven to 350 degrees F. Drizzle the olive oil in the bottom of a medium-size casserole with a lid. Place the fish in a single layer on the bottom, sprinkle the garlic, salt, and pepper over, and place the onion, pepper, zucchini, carrots, and tomatoes evenly over and around.  Sprinkle again with salt and pepper, and drizzle the white wine over all.

2. Cover and bake in the oven, occasionally stirring the vegetables to cook evenly, being careful not to break apart the fish, until they are tender and the fish is cooked through, about 1 hour.

3. Before serving sprinkle with the chopped parsley.

Makes 2 servings. Easily doubles. 

The Shrimp with Lemon Sauce recipe was fantastic.  It could easily be titled Shrimp with Broccoli.  Either way, it was fast and easy.  Kids liked it too, although my son varied the recipe a bit by dipping the shrimp in ketchup and coating the broccoli with shredded cheese (even a 6-year-old knows that shredded cheese is good on pretty much everything.  Note that shredded cheese, unfortunately, does not appear to be part of the Slimmer Mediterranean Diet, although I haven’t gotten far enough into the book to confirm this).

Shrimp with Lemon Sauce (serves 1 – I quadrupled for 4 and had plenty)
(recipe from Slimmer: The New Mediterranean Way to Lose Weight by Harry Papas, recipe used with permission, to buy the book click here)

1 teaspoon olive oil
1 garlic clove, minced
Salt and pepper to taste
4 oz jumbo shrimp, peeled and deveined
1 cup broccoli florets, steamed to crisp yet tender (steam for 6-8 minutes before you start the recipe, take off stove immediately and run under cool water to stop the cooking)
1/4 cup vegetable broth or water
Juice of 1 lemon

1. Heat the oil in a nonstick skillet over medium heat. Add the garlic and cook for a few seconds. Season the shrimp with salt and pepper and add to the skillet.

2. Cook, stirring frequently, until the shrimp is pink, about 2 minutes.  Add the remaining ingredients, stir well to coat, and cook for 1 minute more. Serve immediately.

Remember to increase the recipe if making for more than one!  And serve with a big tossed salad.