Greek Baked Fish With Tomatoes and Onions

Name: Greek Baked Fish With Tomatoes and Onions
Ingredients: 2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States); Salt and freshly ground pepper; Juice of 1 large lemon; 2 tablespoons extra virgin olive oil; 1 pound onions, cut in half lengthwise and then sliced thinly across the grain; 2 large garlic cloves, minced or puréed; 1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes); 1/8 teaspoon sugar; 1 teaspoon sweet paprika; 1/8 teaspoon cinnamon; 1 tablespoon tomato paste dissolved in 1/4 cup water; 1/2 cup dry white wine or red wine; Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup)

Greek Baked Fish With Tomatoes and Onions was pinched from <a href="http://www.nytimes.com/2013/04/02/health/greek-baked-fish-with-tomatoes-and-onions-recipes-for-health.html" target="_blank">www.nytimes.com.</a>

INGREDIENTS

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2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States)

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Salt and freshly ground pepper

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Juice of 1 large lemon

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2 tablespoons extra virgin olive oil

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1 pound onions, cut in half lengthwise and then sliced thinly across the grain

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2 large garlic cloves, minced or puréed

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1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)

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1/8 teaspoon sugar

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1 teaspoon sweet paprika

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1/8 teaspoon cinnamon

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1 tablespoon tomato paste dissolved in 1/4 cup water

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1/2 cup dry white wine or red wine

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Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup)

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