It’s All Greek To Me

Confession. I love Rachael Ray. It may be because she got her start in my high school hometown of Albany, NY. Or it may be that we both are incredibly perky and passionate. And best of all, I have yet to make a meal from one of her many cookbooks that didn’t go over well.
One of our favorite fish recipes is from Rachael Ray. It is easy. You throw it in the oven, and bam — instant culinary delight. Truth be told, I did add a Fletcher twist, as I love artichoke hearts and it fit in perfectly with this light dish. Pair it with some fresh green beans and you have a wonderful meal!

Greek Fish with Feta


4 pieces sustainably caught white fish, such as cod, haddock or pollack
Salt and pepper
2 cups loosely packed, coarsely torn breadcrumbs or chopped peasant-style bread or croutons
4 cloves garlic, finely chopped
1 stem fresh oregano, chopped or 1 teaspoon dried
Generous handful of flat-leaf parsley, chopped
1 roasted red pepper, homemade or store-bought, patted dry and chopped
1 small fresh chili, such as red Fresno, seeded and very finely chopped
1/2 cup of cut up artichoke hearts
A handful of pitted Kalamata olives, chopped
1/2 medium or 1/4 large red onion, finely chopped
About 1/3 to 1/2 cup EVOO – Extra Virgin Olive Oil
1 cup Greek Feta, drained and crumbled
Lemon wedges


  1. Preheat oven to 400° F.
  2. Arrange fish in a baking dish. Lightly dress with EVOO; season with salt and pepper.
  3. Combine bread, garlic, oregano, parsley, red pepper, chili, olives and onions in a bowl and dress with just enough EVOO to lightly coat. Arrange topping all over the top of the fish and around the dish. Scatter feta around and over the bread layer. Bake fish 20-25 minutes. Serve with lemon wedges alongside.
–Kim Fletcher, Parenting Program Volunteer

1 Response to “It’s All Greek To Me”

  1. 1 Anonymous July 5, 2011 at 9:17 am

    Sounds, yummy! Thanks, Kim!
    PS – I enjoy watching Rachael Ray in action too…she makes trying new things fun!

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