Greek Style Fish Rsc Food

GREEK HALIBUT WITH LEMON FETA YOGURT SAUCE #RSC

Steps:

• Preheat oven to 375°F.
• In a large bowl, mix thyme, oregano, dill, lemon zest, lemon juice, red pepper flakes, garlic and ½ teaspoon salt. Drizzle in olive oil and stir. Add zucchini, artichoke hearts, red bell pepper, onion to the olive oil mixture. Set aside for 10 minutes.
• Meanwhile, in a food processor combine feta cheese, Greek yogurt, cream and lemon juice and blend until smooth. Place in refrigerator.
• Place each piece of fish, skin side down, in the center of a piece of Reynolds Wrap about 18 inches long. Season fish with kosher salt. Gather the sides of the foil, add 1/4 of veggies to each packet, then spoon liquid evenly over the pieces of fish. Close each packet, leaving about 5" between the fish and the top of the foil for steam. Place foil packets on a large baking sheet in the oven and bake 12-17 minutes (depending on thickness of fish; check by removing from oven and carefully opening one of the packets and testing fish & veggies with a fork. If fish is not cooked through, reseal foil and continue to bake, checking every couple minutes.
• Open packets carefully and transfer fish and veggies using a spatula to plates. Spoon the liquid from each packet on top. Drizzle each with lemon feta yogurt sauce. Garnish with dill. Enjoy!

GREEK-STYLE FISH WITH MARINATED TOMATOES

Steps:

• Heat oven to 450 degrees or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.
• Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
• To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
• Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.

GREEK FISH

Steps:

• Combine lemon juice, olive oil, and oregano in a small bowl.
• Place fish in 10-inch skillet and pour oil mixture over fish.
• Bring to a boil, reduce heat, cover, and simmer 5-10 minutes or until fish flakes when pierced with a fork Meanwhile, line a plate with spinach leaves.
• Place fish on spinach and pour liquid over the fish.
• Garnish with olives and lemon wedges.

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 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 STYLE FISH #RSC

Steps:

• Make a foil packet for each piece of fish, in each packet you will season the fish with oilive oil (1 tspn) , lemon juice (1 tblsp) and zest, rosemary, and salt and pepper.
• Once seasoned add equal parts of cherry tomatoes, red bell peppers, and zuchini.
• Carefully close the foil packets and bake for 30 minutes. The package will bring out the moisture of the fish and with the lemon juice and tomatoes will create a wonderful sauce!