 New York Times | Greek Baked Fish With Tomatoes and Onions New York Times If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or ... |
 |
| READ THE ORIGINAL POST AT www.nytimes.com |
