Main courses, Parve, Sephardi

Fish Steaks à la Grecque

fish steak

The Three Weeks are upon us and it’s hot. When it’s sweltering and you can’t eat meat, what better way to dine than on this lovely dish of Greek fish steaks, served cold? Make it in the morning, and eat it at night for dinner, after the fish spends a lengthy stint in a cold fridge.

Fish Steaks à la Grecque

Yield: 6 servings


  • 6 fish steaks
  • Salt and pepper
  • Juice of ½–1 lemon
  • 2 onions, sliced
  • ¼ cup extra virgin olive oil
  • 3 cloves garlic, chopped
  • 3-4 tomatoes, peeled and quartered
  • 1 cup dry white wine
  • ¼ cup chopped parsley


  1. Place fish in a baking dish. Season with salt, pepper, and lemon juice.
  2. In a skillet, fry onions in 2 tablespoons of the olive oil until golden. Add garlic, and as it begins to color, add tomatoes and wine. Season with salt and pepper and simmer for 20 minutes. Add parsley, and pour the sauce over the fish.
  3. Drizzle the fish with the remaining 2 tablespoons of olive oil and baked in a 325° oven for 20 minutes or until fish is opaque through and through and flakes easily when pierced with a knife tip.
  4. Serve hot or cold.