Greek-Style Baked Fish
with cucumber-dill salad / bulgur

Name: Greek-Style Baked Fish
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3/4 cup Bulgur, uncooked; 1 lb Fish, cod (sub any firm white fish); 1 Onions, medium, thinly sliced; 2 cloves Garlic, chopped; 1/2 Lemons, thinly sliced; 2 Tbsp Dill, fresh, roughly chopped; 1 Tbsp + 1 Tbsp Oil, olive; 1 cup Tomatoes, cherry or grape, left whole; 1/2 cup Olives, mixed Greek, pitted and left whole (sub any olives); 1 tsp Oregano, dried; for baking Foil; 2 oz Cheese, feta (opt), crumbled; 12 oz Cucumbers, sliced; 1 Tbsp Dill, fresh, chopped; 2 Tbsp Vinegar, red or white wine

Active: 35 Total: 35

Original GF Paleo Vegetarian

Versatile fish filets are a great go-to when you want a quick but elegant meal. Warm olives, fresh dill, and bursting tomatoes make this company-worthy without the work.

Ingredients

Metric

Servings:

Bulgur:

Bulgur, uncooked - 3/4 cup

Greek-Style Baked Fish:

Fish, cod - 1 lb (sub any firm white fish)
Onions, medium - 1 , thinly sliced
Garlic - 2 cloves , chopped
Lemons - 1/2 , thinly sliced
Dill, fresh - 2 Tbsp , roughly chopped
Oil, olive - 1 Tbsp + 1 Tbsp
Tomatoes, cherry or grape - 1 cup , left whole
Olives, mixed Greek - 1/2 cup , pitted and left whole (sub any olives)
Oregano, dried - 1 tsp
Foil - for baking
Cheese, feta (opt) - 2 oz , crumbled

Cucumber-Dill Salad:

Cucumbers - 12 oz , sliced
Dill, fresh - 1 Tbsp , chopped
Vinegar, red or white wine - 2 Tbsp

Prep

Fish - (If prepping right before cooking, get oven heating first.) Defrost if frozen and pat dry. Season with some salt and pepper.
Cook bulgur - (Double if making Wednesday’s meal.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil, covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)
Onions / Garlic / Lemons - Prep as directed and store separately. (Can be done up to 5 days ahead)
Cucumbers / Dill (portions for fish and salad) - Prep as directed.
Make Cucumber-Dill Salad - Place sliced cucumbers, dill (portion for salad), and vinegar in a serving or mixing bowl and toss to combine. Season to taste with some salt or more vinegar if you’d like. Refrigerate until ready to serve.

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Make

Heat oven to 425F / 218C degrees.
Brush the bottom of a square baking dish with the first portion of olive oil. (Note: this is for 4 servings; adjust pan size if customizing.) Spread sliced onions in the bottom of the baking dish. Top with tomatoes, olives, and lemon slices.
Place fish filets in the baking dish, nestling them into the vegetables. Sprinkle the tops of the fish filets with chopped garlic and oregano and drizzle with second portion of olive oil.
Scatter dill (portion for fish) over top of everything, and cover the baking dish tightly with foil.
Bake until fish filets are cooked through and flake easily with a fork, 12 to 15 minutes depending on thickness.
If bulgur was made ahead, warm it in the microwave (remember to reserve half if doubled).
Give cucumber salad a stir.
Form a bed of bulgur on serving plates. Top with fish filets (discard lemon slices), tomatoes, olives, and onions and sprinkle with feta crumbles (if using). Serve with cucumber-dill salad on the side. Enjoy!

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