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.