Can I use any other fish?

Yes, but lean, firm-fleshed fish are best. Salmon or mackerel give a richer taste, but calorie count will increase.

Why is my sauce runny?

It might be due to watery tomatoes. Remove seeds and excess juice before dicing. Also, add 1 tablespoon of flour or starch to the sauce to thicken it.

How to make it lower in calories?

Replace mayonnaise with Greek yogurt, and use lower-fat cheese. Also, reduce the amount of oil if any.

Can I bake fish without mayonnaise?

Yes, simply mix tomatoes, garlic, cheese, and herbs, then drizzle with a little olive oil for moisture. Mayonnaise is not essential but adds creaminess.

Fish in Greek

Name: Fish in Greek
Total time: 40 min
Yield: 4 порции
Cuisine: International
Ingredients: White fish fillet — 700 g; Garlic — 10 g; Tomatoes — 200 g; Semi-hard cheese — 300 g; Mayonnaise — 300 g; Lemon — 100 g; Dill — 15 g; Salt — 2 g; Spice — 3 g

60min

1630g

Nutrition per 100g

195

This dish captivates from the very first bite: tender white fish fillet baked under a topping of tomatoes, garlic, mayonnaise, and a generous layer of cheese. Greek touches come from lemon juice and fresh dill. The fish turns out moist, fragrant, and melts in your mouth. Perfect for a hearty dinner or a festive lunch – simple to make but looks like a restaurant creation.

FishLunchFats & OilsNew YearAt the Table

WHAT YOU WILL NEED

From ingredients

9 products

Base

White fish fillet700 g

Vegetables & Herbs

Cheese

Semi-hard cheese300 g

Sauce

Mayonnaise300 g

Spices

Salt2 g

Spice3 g

SIMPLE PROCESS

Step by step recipe

The key to success is preparing the sauce properly and distributing the cheese evenly. Use ripe tomatoes, fresh garlic, and quality mayonnaise for the sauce – they create the perfect texture and flavor. Always drizzle the fish with lemon juice to remove any fishy odor and add freshness. Bake at 180°C (350°F) until the cheese is golden and bubbling, and the fish flakes easily with a fork.

Step 1

Prep the Fish

Cut 700 g (1.5 lb) of white fish fillet into serving pieces (about 150–180 g / 5–6 oz each). Season with salt and pepper, drizzle with juice of ½ lemon (about 50 ml). Leave for 10 minutes to marinate.

Step 2

Make the Sauce

Finely chop 200 g (7 oz) tomatoes, crush 10 g (about 2 cloves) garlic. Grate 150 g (5.3 oz) of semi-hard cheese on a fine grater. Mix tomatoes, garlic, cheese, 300 g (1.3 cups) mayonnaise, and 15 g (about ½ oz) chopped fresh dill. Stir until well combined.

Step 3

Layer the Fish in a Baking Dish

Grease a baking dish with oil or line with parchment. Arrange the fish pieces in a single layer.

Step 4

Spread the Sauce and Cheese

Evenly distribute the prepared sauce over the fish. Grate the remaining 150 g (5.3 oz) of cheese on a coarse grater and sprinkle it over the top.

Step 5

Bake

Preheat the oven to 180°C (350°F). Bake the fish for 35–40 minutes until the cheese is golden and bubbly, and the fish flakes easily with a fork.

Step 6

Rest and Serve

Let the dish rest for 5–7 minutes, then serve hot with a side of vegetables or rice. Enjoy!

CHEF'S TIP

Choose Firm White Fish Fillets

Cod, haddock, pollock, or tilapia work best. The fillet should be firm and odorless. If frozen, thaw completely in the fridge and pat dry with paper towels.

Don't Overbake

The cheese and mayo keep it moist, but watch the time – 35–40 minutes at 180°C (350°F) is enough. Test with a fork – the flesh should flake easily.

Use Fresh Tomatoes and Herbs

Ripe tomatoes add sweetness and acidity, while fresh dill brings aroma. If tomatoes are watery, remove the seeds to prevent a runny sauce.

Let It Rest Before Serving

After baking, let the fish rest for 5–7 minutes at room temperature – this allows the juices to redistribute, making it even more tender.

SUBSTITUTIONS

Add your taste

Replace Mayonnaise with Sour Cream or Yogurt For a lighter version, use 15–20% sour cream or Greek yogurt. Calories drop to about 150 kcal, while the sauce stays creamy.
Use Tomato Paste Instead of Fresh Tomatoes If fresh tomatoes aren't available, use 2 tablespoons of tomato paste diluted with a little water. The flavor becomes more concentrated.
Change Up the Cheese Instead of semi-hard cheese, try mozzarella (for stretchiness) or Parmesan (for a sharp kick). Mix them for an interesting flavor profile.
Add Capers or Olives For a Mediterranean touch, stir in a few capers or sliced olives into the sauce – they add brine and texture.

HOW TO STORE

How to Store Greek-Style Fish

Cool the dish to room temperature, then transfer to an airtight container. It keeps in the fridge for up to 2 days. Reheat in the oven at 160°C (325°F) for 10–12 minutes or microwave for 2–3 minutes. Freezing is not recommended – the sauce loses its texture and the fish becomes dry after thawing.

GOOD TO KNOW