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    Monday, April 23, 2007

    My Greek Fish Dish

    Derrick and Lorraine came to stay…enroute to their home after a lovely long stay in the UK.
    I thought they should have some fresh NZ fish
    I bought Bluenose This is a lovely meaty moist fish, very similar to
    grouper /hapuka (either name depends where you come from)
    It was excellent cooked in the recipe following. I love the subtle flavour of the dill.
    My Greek Kitchen on Food TV inspired me.

    Fish Greek Style
    Olive oil
    1 chopped red onion
    4 cloves of garlic
    2 courgettes sliced
    1 red pepper sliced
    2 chopped and deseeded tomatoes
    Sea salt and freshly ground black pepper
    Chopped parsley and dill

    800 gms bluenose
    1 lemon juiced
    Sea salt and freshly ground black pepper


    Saute onions and garlic in olive oil
    Add courgettes and red pepper

    Just sweat them all of till soft

    Add tomatoes, parsley and dill
    Season and simmer about 5-10 minutes

    Lay fish on oiled baking tray
    Season with S & P
    Sprinkle over with lemon juice
    Cover with sauce and
    Bake 200C oven covered with foil about 15 minutes
    The finish off for 5 minutes uncovered

    Serve with Saffron Potatoes

    Those Hearty Party Boys have some really great ideas
    These little potatoes are perfect when you need something to soak up the juices.
    They also make a great tapas dish more on that later

    2 tablespoons butter and
    2 cloves garlic finely chopped
    1 kg small potatoes
    ½ teaspoon smoked paprika
    Pinch saffron

    1 cup chicken stock
    1 ½ cups water
    Sea salt

    Chopped parsley
    Heat butter and garlic
    Toss potatoes
    Add paprika and saffron
    Add stock and water
    Taste for salt and add if necessary
    Simmer till tender
    A little finely chopped parsley to finish them off

    Keeping with the Greek Theme, I had some figs. I did a quick search and found this idea from Australian Chef Jill Dupleix. I really like black peppercorns with fruit.
    Bananas and peanut butter on toast with a quick grind of freshly ground black pepper a very tasty breakfast.
    What a lovely little easy dessert. Not mind boggling but if you like figs a lovely way to serve them.
    1 teaspoon black peppercorns
    200 gms thick Greek style yoghurt
    2 tablespoons honey
    6 small ripe figs
    1 tablespoons butter
    1 tablespoons caster sugar
    Coarsely crush the peppercorns then shake through a sieve to remove the fine dust.
    Set aside. Combine the yoghurt and honey, stirring well.
    Cut the figs in half and sprinkle the cut-sides with sugar.
    Melt the butter in a non-stick frying pan and sizzle the figs for a minute or two, cut-side down. Arrange three fig halves on each plate and add a dollop of yoghurt. Scatter with the crushed peppercorns and serve.

    7 comments:

    Barbara said...

    Oh my those figs looks fabulous.

    Anali said...

    This looks great! Oh and I like the new look of the blog too!

    Barbara said...

    Thanks for the figs Gilly. Looking forward to eating them.

    Hungry For Life said...

    Everything looks great!

    You could put a small piece of blue cheese in the figs, wrap them with proschiutto and grill them for 2´ in the oven. Delicious!

    So Simple said...

    Barbara
    Do enjoy them glad I could get them to you
    Anali
    Thanks nice for a change isn't it.
    Dale says thanks for the greeting

    Hungry for Life
    Yes I love figs with cheese. Have a quick look at the Lucy's Birthday post...an excellent warm goats cheese with feta...very successful

    moluana said...

    We love your greek fish dish...thanks!

    so simple said...

    Moluana

    So glad you liked it
    Cheers