Greek Cod Food

GREEK BAKED FISH WITH TOMATOES AND ONIONS

Steps:

• Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
• Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
• Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

PSARI PLAKI

Steps:

• Preheat the oven to 350 degrees.
• Preheat a wide saute pan over medium-high heat. Add in the olive oil.
• Add the onions and leeks and saute until soft, about five minutes.
• Add the garlic and saute until fragrant, about one minute.
• Add the tomatoes, salt, pepper, and Greek oregano and cook for an additional five minutes. Remove from heat.
• If using an oven-safe pan, tuck the fish in between and underneath the tomato and onion mixture. Alternately, place fish in a baking pan and top with the tomato and onion mixture.
• Bake in the oven for 40-50 minutes or until the fish flakes easily with a fork.
• Top with the chopped parsley. Serve with feta and crusty bread.

TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)

Steps:

• Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
• Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
• In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
• Add ½ of the olive oil in the food processor and continue mixing.
• Add the garlic paste to the potato and mix with a wooden spoon.
• Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
• Add a bit of red wine vinegar for taste, mix well.

GREEK-STYLE ROAST FISH

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
• Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.

BAKED COD RECIPE WITH LEMON AND GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
• In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
• Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
• Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
• To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
• Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

GREEK FISH BAKE

Steps:

• Preheat oven to 400°. Place cod in a greased 13x9-in. baking dish. Brush with oil; sprinkle with salt and pepper. Top with green pepper, onion and olives., Pour tomato sauce over top; sprinkle with cheese. Bake until fish just begins to flake easily with a fork, 15-20 minutes.

GREEK GRILLED FISH

Steps:

• Rinse and pat dry.
• Lightly salt both sides, set in a colander over a bowl refrigerate until ready to grill.
• Fire up the grill - brush grill with olive oil to prevent sticking (a hand held grid makes turning easier).
• If you wish to lay aluminium foil on the grill poke several holes through foil or make the base with the dried thyme, rosemary branches and bay leaves directly on grill, be sure to overlap so they cover a slightly bigger area then the fish.
• In a small bowl combine the lemon juice and olive oil, brush fish with the mixture, sprinkle lightly with the coarse thyme or oregano - baste frequently with the lemon/olive oil mixture.
• Cover the fish loosely with aluminium foil to keep moist.
• Cook about 20 minutes or until fish flakes readily when prodded with a fork in the thickest part.

GREEK BAKED COD

Steps:

• 1. Spray a medium baking dish with oil. Wash & pat dry the cod fillets. Spread fillets in dish.
• 2. Cover each fillet with tomato sauce. Lightly season fillets with Greek spices. Top fillets with peppers. Spread olives over fish.
• 3. Bake at 350°F for 15-20 minutes or until fish flakes with a fork. Remove from oven and top with ATHENOS Feta Cheese.

LEMON BAKED COD FROM GREECE!

Steps:

• Preheat oven to 350*F.
• Grease a baking pan with some olive oil and place the fish fillets in it.
• In a bowl chop and crush the tomatoes, lemon juice and add a pinch of oregano, 4 tablespoons olive oil, and 3-4 crushed cloves of garlic. Mix everything together well.
• Pour some of the tomato mixture over each fillet and add some salt and pepper to taste.
• Crumble some feta cheese over each fillet and bake in oven for 30 to 45 minutes.
• Check the fish occasionaly to make sure it does not get overcooked and dry up.
• Serve with lemon wedges. Squeeze them over the fish and enjoy!

SHEET-PAN GREEK ROASTED COD AND POTATOES WITH CARAMELIZED ONIONS, TOMATOES AND RAISINS - BAKALIARO PLAKI

Steps:

• De-salt cod for 24 hours (see above)
• Preheat oven at 350 degrees Fahrenheit (180 Celsius).
• In a pan sauté the onion until soft for about 10 minutes.
• Once the onion is sautéed, add the garlic and sauté for about a minute. Add the tomatoes, the tomato paste, the parsley, the wine, lemon juice and pepper (add 1/2 tsp of fine sea salt if using fresh cod).
• Bring the sauce to a boil and then lower the heat and let it simmer for about 10 minutes.
• Oil a large pan and place the sliced potatoes on the bottom. They should not overlap. Over that place the pieces of cod (rub the cod with kosher salt if using fresh cod)
• Once your sauce has simmered for 10 minutes, add the raisins.
• Pour the sauce over the cod and potatoes (remove bay leaf), moving things around so that the sauce has gone everywhere. The sauce will not be very thick.
• Cover the pan with aluminum foil and cook covered for about 35 minutes, uncover and check potatoes, they should be fairly easy to pierce. Cook for another 15-20 minutes uncovered, until potatoes are done and all the liquids (except the olive oil) are gone.
• Remove from oven and let it sit for 15 minutes before serving.