In Egypt we called it poisson à la grecque. All kinds of fish can be cooked in this way—small ones whole, and large ones cut into steaks. Serve hot or cold with good bread and a salad.

　　

Ingredients

serves 6

　　6 fish steaks, about 1 inch thick

　　Salt and pepper

　　Juice of 1/2–1 lemon

　　2 onions, sliced

　　1/4 cup extra-virgin olive oil

　　3 cloves garlic, chopped

　　1 pound tomatoes, peeled and quartered

　　1 cup dry white wine

　　1/4 cup chopped flat-leaf parsley

　　

Step 1

Arrange the fish in a baking dish. Season with salt and pepper and sprinkle with lemon juice.

　　

Step 2

Fry the onions in 2 tablespoons of the oil until golden. Add the garlic, and as soon as it begins to color, add the tomatoes and the wine. Season with salt and pepper and simmer for about 20 minutes. Add the parsley, and pour over the fish.

　　

Step 3

Sprinkle on the remaining oil and bake in a preheated 325°F oven for 20 minutes, or until the fish is opaque right through and flakes when you pierce it with a knife.

　　

Variations

Step 4

Bake a large whole fish such as bass, red snapper, gray mullet, bluefish, or pompano in the same way. Bake at 425°F for about 30 minutes, basting with the sauce occasionally.

　　

Step 5

Add sliced or cubed potatoes to the tomato sauce.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf