I hope everyone is having a great weekend. what a lazy and  relaxing Sunday it has been. What to do when you don't have anything to eat?  Find a recipe that is easy  and looks delicious without spending some much time in the kitchen."Oven baked fish with tomato and parsley" was just one of those  recipes that I tagged in my new cook book " Falling Cloudberries" by Tessa Kiros. The recipe looked easy and delicious. Below are pictures and my thoughts  on this recipe.

Get your cookbook and turn to page 105 for this delicious looking recipe. According to Tessa Kiros, this recipe is from her time spend in Greece. if you like fresh, light and Greek food this recipe is for you.

Preheat Oven to 350 degrees. Ingredients:  White Fish Fillets ( pick a fish you like), Fresh Parsley,  or can tomatoes, Lemon, sugar, olive oil, and Garlic clove. The recipe also called for celery but I din't have any.

I chopped my tomatoes, parsley, garlic and  mixed in the rest of ingredients together in one bowl.  Note: In the future I would let the mixer sit in the fridge to marinade for awhile. Also this recipe didn't have any salt; I add a little bit because I can't cook without salt.

I took my fish and I cut it into  2 to 3"inch sizes because that is how I like it. You can skip the cutting and lay down your fish on a baking dish and you will be good to go.

Layer your fish with the tomato and parsley mixer on top of the fish evenly.

Before putting your dish in the over, cover it with a foil paper and place in the oven to bake for 30 minutes.

After the 30 minutes are up , removed the foil paper and increased  the heat from 350 to 400. Let the dish baked uncover for 40 to 50 minutes till all the liquid has reduced to the desired amount. Note: when I saw addition 40 to 50 minutes I thought it was going to burn but it didn't. Just keep your eyes on it the last 10 to 15 minutes.

Final Products

In the book she recommended  you serve  this dish with bread or boiled potatoes. I like eating my fish with rice so I served this dish with some cooked jasmine rice and it was refreshing.

What I did differently: I skipped the celery , used one lemon instead of two, added salt to taste, and added a tablespoon of tomato paste because I used fresh tomatoes (I wanted to add more color to my dish).  You wound not need tomato paste if you are using canned tomatoes.

Final thoughts: This dish is very easy to make,  healthy, fresh, with a lot of lemon. If you don't like  dishes with a lot of lemon, this recipe isn't for you. The first time I tried this dish, I was hit with the lemon taste. ( it was not bad but I like my dishes to not be over powered with the lemon taste). I had to get over the first initial shock of the lemon to really enjoy this meal. As I continue to  eat the taste got better and better.

This recipe will be great for those spring and early summer day. This dish will leave you feeling full but not stuffed. Also great for those people who are looking for healthy dishes to make at home. I believe 1 serving of this dish will be 231 calories total.

Pro: Easy to prepare   Con: takes a long time to cook.  An 1 hour and 20 minutes  plus 15 minutes of prepare time.

Next time: I would let the fish marinade from the mixer in the fridge for at least an hour, I would add salt and pepper to the recipe, maybe some chills as well, and add small lemon.