Recipe: Greek-style Roast Fish



1 piece of dory fish fillet (or any white meat fish fillet)

1 russell potato (or any potato that you prefer)

1 whole riped tomato

1/4 of white onion

1 tea spoon of olive oil (Alt: One 20g blotch of butter)

1 clove of garlic (finely chopped)

1/2 lemon (wedged)

A pinch of crushed black pepper

A sprinkle of parsley flakes

Step 1:

Clean the potato skin thoroughly and then cut the potato into fine wedges. At the same time, cut the white onion into small sizes about 1cm big. Transfer the potato wedges, onions and garlic into the baking tin/bowl. Add olive oil in and mix well before placing into oven (200degree.c) for about 15-20 mins, do give the potato and onions a mix every 10-15mins to ensure thorough cooking. (Use a fork or toothpick to ensure that the potato is well-cooked, increase your baking time if necessary.)

Step 2:

Slice the dory fish fillet into big pieces and cut the whole tomato into 8 wedges. Place the fish fillets and tomatoes into the baking tin/bowl. Continue to cook for another 15mins at the same temperature. Check to make sure your fish is cooked with a fork or toothpick before removing the baking tin/bowl from the oven.

Step 3:

Nicely transfer and arrange the food onto a dinner plate or bowl, sprinkle some crushed black pepper and garnished it with some parsley flakes, and VOILA, there you have your Greek-style Roast Fish!

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This meal is SODIUM-FREE and GLUTEN-FREE. The natural flavourings from the citrus and refreshing lemon wedges help to mask the fish smell and the white onion which contains more sugar than purple onions, helps to sweeten the taste of this dish. This recipe is easy and great for anyone, who is looking for a healthy and 100% natural ingredients with no artificial seasoning and sauces.


5 thoughts on “Recipe: Greek-style Roast Fish

  1. I’m beginning to think that you may have found your career. Chef yunyun! I’m very suprised that you are such a dedicated and talented cook. you amaze me. No one i know in singapore cooks.
    Our tomatoes are ripening(finally! drool…), maybe i should try this. ah…but how to find fresh fish? around here, living one block from the ocean but i don’t like to fish(or clean them), still no truly fresh fish in the stores. all the “fresh” fish smells.

    russet potatoes, not russell.(yukon gold or white potatoes are SO much tastier!) And i really like your term”blotch of butter” . 🙂 very descriptive!
    I baked some whole wheat raisin bread last night. So good when fresh from the oven! wish i could send you a picture… 😦
    This article about glam restaurants in manhatten is very amusing.

    • Haha nah. I just cooked coz I felt like cooking. I can’t make it an everyday thing.
      I see, get those handled ones then.
      It’s hard to find quality potatoes here in wet markets or supermarkets unless I have to make a trip down to those high end supermarkets which are usually in town. Too inconvenient and too much of a hassle. I know yukon gold is good, heard my FnB tutor constantly mentioning about the name.
      Wow bread. YUM!

      • It’s so nice when you reply!
        Most people make food to eat. you cook. there’s a difference.
        The bread came out really tasty this time. i added LOTS of cinnamon. I like to slice it, put margerine on both sides and fry it very lightly on both sides in an iron skillet, kind of cowboy style. then cover with almond butter. I used to do that when i built my camper truck and drove to mexico every winter. no toaster cause no electricity! it’s much tasier than toasted, too.
        If i had your email I could “send” you a slice! want one? 😉
        btw, what’s an FnB tutor????

      • Haha. Sounds really yummy, minus that almond butter. I get shudder when I hear nuts, cause I’m allergic to it. Sigh.
        Nope it’s fine.
        Food and beverage tutor, like teacher that teaches on food and beverage subject

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