This baked fish recipe is light, nutritious, and full of flavor. As the vegetables bake, they “caramelize”, creating richness and depth that complements the fish. The flexibility of this recipe is also a plus. You can use a whole range of fish — cod, salmon, tilapia, sole, and it can be served as-is or paired with rice, in which case you may wish to omit the potatoes from the recipe. There is also flexibility with the vegetables – add some carrots, omit zucchini, tailor it to your liking. And a final bonus is that you only have one pan to…
Fish
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Continue ReadingCleaning a whole fish may seem intimidating (it was to me) but it’s actually quite simple and a useful skill particularly in Greece where most fish is sold whole at the local market or caught when out fishing for fun. Following is an illustrated step-by-step. Remove the Fins Using scissors, cut off the fins. Exercise particular caution with the dorsal fin as some fish have sharp ones (as pictured in the illustration below). Descale the Fish Once you’ve cut off the fins, it’s time to remove the scales. Run the knife or fish scale along against the grain (from the tail…
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Continue ReadingThis is a great fish recipe for several reasons. Preparing and cooking it only calls for a handful of steps and ingredients. The flavors are light and mild, and the recipe offers a good degree of flexibility around the cut and type of fish used. You can prepare the dish using fillets or a whole fish (the process steps below illustrate both). Most mild flavored fish such as bass, flounder, cod, or sole will work well. Ingredients 2.5 pound whole fish or 2 pounds fish fillets 1 teaspoon salt and a pinch of salt 5 tablespoons extra virgin olive oil…
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Continue ReadingIn Greece, cod is typically sold dried and salted. Once rehydrated, and baked or fried, it is often paired with skordalia, a type of garlic potato purée (recipe coming soon). This pairing in particular, plays a significant role in the country’s religious observances and is consumed broadly on Palm Sunday, March 25th, and August 6th. This recipe assumes that you are using an unsalted fresh or frozen cod and is also well suited for other mild white fish such as bass or grouper. If you happen to end up with leftovers, don’t hesitate to refrigerate them. The cold fish topped with some mayo makes for…
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Continue ReadingIn the world of small fish, it doesn’t get better than fresh fried anchovies. They are delicious! Unfortunately, given that fresh anchovies can be difficult to find, many don’t have a chance to enjoy them. Having told the story of our dinners in Katakolo, I wanted to share our family’s recipe for fried anchovies. While the above picture was taken during our stay in Greece, where fresh anchovies are abundant, the process steps below were taken following our return to the states, where I have yet to get my hands on this wonderful fish. As a result, I used smelt to illustrate the process steps. While smelt…