Baked Fish with Tomatoes
Another Friday Fish Story
After finally reading Good Eats in South Florida over on Michelle’s Brown Eyed Baker site, memories of restaurant good eats filled my head. Particular those in Florida. I was fortunate to spend many summers with my family in Laguna Beach and with friends at Seagrove, both just west of Panama City Beach. A favorite dining out spot of my family was in the actual town of Panama City on the Grand Lagoon. As a kid, I was fascinated with all of the maritime artifacts that abound throughout the restaurant and the atmosphere of dining right next to large fishing vessels nestled dockside made the experienced more exciting. Captain Anderson’s remains a mainstay to all who visit the area and if you ever go there, this is the place for the real deal in seafood.
What I also remember is many of the foods have overtones of Greek cooking. They cook many types of fish on an open-hearth charcoal grill and with Greek seasonings. The Patronis brothers have managed the place since they bought it from the Anderson family in the mid-sixties and it’s won so many awards mainly because it’s just so good. Like today’s fish, I mean - no awards, but just plain good. And plain meaning simple Greek style cooking. Enjoy!
1/2 cup virgin olive oil
2 large onions, chopped
2 or 3 tomatoes, sliced
1 pressed garlic clove
1/2 cup chopped parsley -divided
1/2 cup white wine
Salt and fresh ground black pepper
3 pounds fish fillets (grouper, snapper, bass, etc.)
Heat the olive oil in a saucepan, add onions and cook until translucent. Add wine, half of the parsley, garlic, salt and pepper. Simmer covered for about 10 minutes.
Cut the fish in sections if needed and place in a large baking dish. Squeeze lemon juice over the top. Cover with the sliced tomatoes and then with the sauce. Sprinkle remaining parsley over and bake in a 350 degree F. oven for about 25 minutes. Fish should easily flake and will be moist.
Serve with a nice Greek salad.