Greek Fish Fillets Food

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 SALMON

Steps:

• Preheat the oven to 400 degrees. Pat dry salmon fillets and place skin-side down on a lined quarter sheet baking pan.
• In a small mixing bowl, stir to combine olive oil, lemon juice, dill, oregano, garlic, salt, and pepper. Brush or pour the marinade over the salmon and let it sit while the oven is preheating.
• Bake for 15 minutes. Let rest for 5 minutes, then serve with an extra squeeze of lemon juice on top, if desired.

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.

GREEK SALMON WITH LEMON AND DILL RECIPE

Steps:

• Mix the extra virgin olive together with the black pepper, the chopped fresh dill, and fresh oregano together in a non-metallic bowl. Stir well then add in the zest and juice of the lemon.
• Place the salmon fillets into the marinade and turn them to coat. Set them aside in the refrigerator for at least 30 minutes and up to 3 hours.
• Once the salmon has marinated, place a heavy paced frying pan or skillet over medium-high heat and allow it to get hot.
• Season the salmon fillets with the salt and then place the salmon presentation side down into the pan.
• Cook undisturbed for 3 minutes. Carefully flip the salmon and cook for a further 3 minutes.

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.

GREEK FISH FILLETS

Steps:

• Sprinkle tilapia with salt and pepper. Place on a broiler pan coated with cooking spray., Combine the yogurt, butter and lime juice. Stir in the onion, olives and seasonings. Spread down the middle of each fillet; sprinkle with feta cheese., Broil 3-4 in. from the heat for 6-9 minutes or until fish flakes easily with a fork.

GREEK FISH FILLETS

Steps:

• Preheat oven to 350.
• Place the fish in an oiled casserole dish.
• Top the fillets with the onion rounds and sprinkle them with the dill, pepper, parsley, lemon juice, chopped tomato, and feta cheese.
• Bake for 20 minutes or until the fish flakes easily.
• Baking time will depend on the thickness of the fish fillets.

GREEK-STYLE TILAPIA

Steps:

• Preheat oven to 400°F. From lemon(s), grate 1/2 teaspoon peel and squeeze 1/4 cup juice.
• In 13" by 9" glass or ceramic baking dish, arrange tilapia fillets. Evenly sprinkle fillets with lemon juice and peel, chopped oregano, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add tomatoes to baking dish around tilapia; cover with foil and roast 16 to 18 minutes or until tilapia is opaque throughout and tomatoes are tender.
• Meanwhile, heat covered 4-quart saucepan of salted water to boiling on high. Add orzo and cook as label directs. Drain well.
• Serve tilapia, tomatoes, and orzo with juices from baking dish.

FRESH COD FILLETS STEWED WITH EGGPLANTS, PEPPERS AND WINE

Steps:

• In a large, deep skillet or wide, shallow pot heat the olive oil over medium heat and cook the onion and pepper until soft, about 7 minutes. Add the eggplant and cook another 5-6 minutes, stirring occasionally. Add the tomatoes. Raise heat and bring to a boil. Cover and reduce to a simmer. Cook for about 7-8 minutes, until the sauce thickens a bit and the juices have cooked off. Pour in the wine. Raise the heat again, and bring to a boil. Reduce heat and simmer for 5 minutes.
• Season the fish with salt and pepper. Place the fish strips in the pot, gently covering them with some of the vegetable mixture. Cook uncovered for about 12 minutes, or until the fish is fork-tender and the sauce thick. Remove, cool for a few minutes and serve.