A Flavorful Mediterranean Classic Inspired by The Monk’s VineyardThis beautiful dish brings together tender white fish, creamy imported feta, juicy tomatoes, and briny Kalamata olives, all baked in a bright lemon-white wine sauce. It’s an elegant yet easy recipe that feels like a special occasion dinner but comes together in under 45 minutes.This recipe is a tribute to the much-loved (and now closed) restaurant The Monk’s Vineyard in St. Augustine, Florida. They were serving this style of Greek-inspired fish long before Mediterranean cuisine became mainstream — truly ahead of their time.
Serves: 4
Prep time: 15 minutes
Bake time: 20–22 minutes
Prep time: 15 minutes
Bake time: 20–22 minutes
Ingredients
- 450 g (1 lb) mild white fish fillets (tilapia, cod, or haddock), divided into 4 equal pieces
- 225 g (½ lb) feta cheese, divided into 4 portions
- 2 large beefsteak or vine-ripened tomatoes, thinly sliced
- 227 g (1 cup) Kalamata olives, pitted and sliced
- 1 large bunch fresh parsley, chopped (about 30–40 g)
- Juice of 1 large lemon (about 60 ml)
- 250 ml (1 cup) dry white wine
- 60 ml (4 tablespoons) olive oil
- Salt and freshly ground black pepper, to taste
- Toothpicks (for securing the rolls)
Instructions
- Preheat the oven to 180°C / 350°F / Gas 4. Lightly oil a medium casserole dish or baking pan.
- Prepare the base: Arrange 8 thin slices of tomato in the bottom of the dish to create a bed for the fish rolls.
- Season the fish: Lay the 4 fish fillets on a cutting board. Season both sides generously with salt and black pepper.
- Stuff and roll: Place one portion of feta cheese about 2.5 cm (1 inch) from the wider end of each fillet. Starting from the wider end, carefully roll up each fillet. Secure each roll with a toothpick so it holds its shape.
- Assemble: Stand the fish rolls upright on the tomato slices in the casserole dish. Top each roll with another slice of tomato. Sprinkle generously with the sliced Kalamata olives and chopped parsley.
- Make the sauce: In a small bowl, whisk together the lemon juice, white wine, olive oil, and a little more black pepper. Pour the sauce evenly over the fish rolls.
- Bake: Cover the dish with aluminum foil and bake for 10 minutes. Remove the foil and bake for another 10–12 minutes, until the fish is cooked through and flakes easily with a fork.
- Serve: Spoon the delicious pan juices over each portion. Remove toothpicks before serving.
Serving SuggestionsServe with:
- Roasted potatoes or fluffy rice or couscous to soak up the sauce
- Steamed or sautéed green vegetables (asparagus, green beans, or zucchini)
- Warm crusty bread
A crisp Greek white wine (like Assyrtiko) or a light Pinot Grigio pairs beautifully with this dish.This Greek Feta Stuffed Fish is restaurant-quality comfort food that’s surprisingly simple to make at home. The creamy feta, sweet tomatoes, and salty olives create the perfect Mediterranean flavor combination.
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