From The Grill Of Mark Bittman: Greek-Style Fish Wi

Name: From The Grill Of Mark Bittman: Greek-Style Fish With Marinated Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cherry tomatoes, preferably Sun Gold, halved; 4 tablespoons olive oil, or more as needed; 2 tablespoons white wine vinegar; 1 tablespoon fresh hot chili (like jalapeno), minced, or more to taste; 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried); 4 cloves garlic, sliced, or more to taste; , salt and freshly ground black pepper; 1 large whole fish or 2 smaller ones (2 to 3 pounds total), like striped bass, rockfish or trout; preferably butterflied and boned, or simply gutted; 1 lemon, sliced; 4 - 6 sprigs fresh thyme

Servings: persons

2 cups cherry tomatoes, preferably Sun Gold, halved
4 tablespoons olive oil, or more as needed
2 tablespoons white wine vinegar
1 tablespoon fresh hot chili (like jalapeno), minced, or more to taste
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
4 cloves garlic, sliced, or more to taste
, salt and freshly ground black pepper
1 large whole fish or 2 smaller ones (2 to 3 pounds total), like striped bass, rockfish or trout; preferably butterflied and boned, or simply gutted
1 lemon, sliced
4 - 6 sprigs fresh thyme

1
Prepare grill; heat should be medium-high and rack about 4 inches from fire.
2
Combine tomatoes, 2 tablespoons of olive oil, vinegar, chili, oregano, a few slices of garlic and a sprinkle of salt and pepper in a bowl; let sit at room temperature for 30 minutes.
3
Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone.
4
Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs.
5
Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
6
Grill until firm enough to turn, 5 to 8 minutes.
7
Turn and cook second side for 5 to 8 minutes.
8
Fish is done when exterior is crisp and a knife passes easily through the flesh.
9
Taste tomato mixture and adjust seasoning, adding more oil if needed.
10
Serve fish topped with tomatoes and their liquid.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cherry tomatoes, preferably Sun Gold, halved, 4 tablespoons olive oil, or more as needed, 2 tablespoons white wine vinegar, 1 tablespoon fresh hot chili (like jalapeno), minced, or more to taste, and more.

Yes, From The Grill Of Mark Bittman: Greek-Style Fish With Marinated Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

From The Grill Of Mark Bittman: Greek-Style Fish With Marinated Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions