Name: Baked Swai Fish (Greek Style with Rice & Tomatoes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 4 swai filets, defrosted if frozen; 4 teaspoons mustard; Kosher salt and ground black pepper, to taste; ½ cup extra-virgin olive oil; ½ tablespoon dried oregano; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; Juice of one lemon; ½ tablespoon red wine vinegar; 2 small garlic cloves, pressed; 2 tablespoons extra-virgin olive oil; ¾ cup basmati rice; 1 small zucchini, chopped (about 1 to 1¼ cups); 30 cloves of garlic, smashed; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 1 tablespoon chicken stock paste; 2 cups water; 2 vines of cherry tomatoes; Lemon wedges for squeezing; Fresh mint and fresh dill

Why You’ll Love This Recipe

This recipe combines the delicate, flaky texture of swai fish with the aromatic layers of Greek flavors zesty lemon, oregano, and garlic. The basmati rice absorbs the rich pan juices along with fresh vegetables for a hearty, one-pan meal. It’s simple enough for weeknights but impressive enough to serve guests, and it’s gluten-free and naturally wholesome.

Ingredients

(Tip: See recipe card below for exact measurements.)

For the Swai:

4 swai filets, defrosted if frozen
4 teaspoons mustard
Kosher salt and ground black pepper, to taste

For the Lemon Sauce:

½ cup extra-virgin olive oil
½ tablespoon dried oregano
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Juice of one lemon
½ tablespoon red wine vinegar
2 small garlic cloves, pressed

For the Pan Rice and Vegetables:

2 tablespoons extra-virgin olive oil
¾ cup basmati rice
1 small zucchini, chopped (about 1 to 1¼ cups)
30 cloves of garlic, smashed
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon chicken stock paste
2 cups water
2 vines of cherry tomatoes

Garnishes:

Lemon wedges for squeezing
Fresh mint and fresh dill

Directions

Prepare the lemon sauce: In a small bowl, whisk together olive oil, dried oregano, salt, pepper, lemon juice, red wine vinegar, and pressed garlic. Set aside.
Season the fish: Pat swai filets dry. Spread mustard evenly over each filet and season with kosher salt and pepper.
Prepare the rice base: Heat olive oil in a large ovenproof skillet or baking dish over medium heat. Add basmati rice, chopped zucchini, and smashed garlic cloves. Stir to coat rice in oil and lightly toast for 2–3 minutes.
Add liquids and seasoning: Stir in kosher salt, pepper, chicken stock paste, and water. Scatter cherry tomatoes on top. Bring to a gentle simmer.
Add the fish and sauce: Nestle swai filets into the rice mixture. Pour the lemon sauce evenly over the fish and rice.
Bake: Preheat oven to 375°F (190°C). Cover the pan tightly with foil and bake for 25–30 minutes, until the rice is tender and the fish flakes easily with a fork.
Garnish and serve: Remove from oven, discard garlic cloves if desired. Garnish with fresh mint and dill. Serve with lemon wedges for squeezing over the top.

Servings and Timing

Serves 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Substitute swai with other white fish like cod or tilapia.
Add chopped bell peppers or spinach to the rice for more veggies.
Use vegetable broth instead of chicken stock paste for a vegetarian-friendly version.
Sprinkle with toasted pine nuts or sliced almonds before serving for crunch.
Add a pinch of smoked paprika to the lemon sauce for a smoky twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The rice may dry slightly, so add a splash of water when reheating if needed.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the rice and lemon sauce ahead, then assemble and bake when ready.

What if I don’t have chicken stock paste?

You can substitute with vegetable stock or bouillon paste.

How do I know when the fish is cooked?

The fish should flake easily with a fork and be opaque all the way through.

Can I cook this on the stovetop instead of baking?

Yes, simmer gently covered on low heat until the rice is cooked and the fish is done, about 25 minutes.

Can I freeze leftovers?

It’s best enjoyed fresh, but leftovers can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.

Conclusion

Baked Swai Fish Greek Style with Rice & Tomatoes is a simple yet elegant dish that brings fresh Mediterranean flavors to your table. The combination of tender fish, fragrant lemon sauce, and savory rice makes it a perfect all-in-one meal for any day of the week.

Baked Swai Fish (Greek Style with Rice & Tomatoes)