Greece is surrounded by the beautiful Mediterranean Sea. The country boasts of a long coastline. Understandably, seafood is one of its prime products. The more common and affordable fishes are the sardines, mackerel, anchovies, bogue, pike and smelt. These small fishes are rich in omega 3 fatty acids, which make it great for brain power. These fishes do not swim in deep seas, which is why they are easy to catch and widely available.
Sardines, though common, can be spiced up and served in fancy ways either as appetizer or the main course. They can be served grilled or fried. Some bake it in tomato sauce, with the flavor of lemon and oregano.
Greek salads are usually composed of vegetables. However, if you are one to want a heavier meal, this recipe of fish and salad will truly delight you.
You need these ingredients:
- Fish fillet of any fresh, firm white fish, 4 pieces with each weighing 160g.
- Sweet paprika, 5 grams.
- Flat-leaf parsley, chopped, 57 grams.
- Lemon zest, finely-grated, 15 grams.
- Garlic, crushed, 2 cloves.
- Lemon wedges.
- Cooking oil spray.
For the Greek salad, you need:
- Green capsicums, small, cut into rings, 2 pieces.
- Lebanese cucumber, sliced, 1 piece.
- Cherry tomatoes, quarter-cuts, 1 cup.
- Red onion, small, cut into rings, 1 piece.
- Black olives soaked in brine, drained and pitted, 4 ounces.
- Feta cheese, crumbled coarsely, ½ cup.
- Lemon juice, .5 ounces.
- Dried oregano, ½ teaspoon.
To prepare the fish:
- Rub some paprika on both sides of the fish.
- Heat a large frying pan using medium heat.
- Spray some oil on the fish before putting it inside the heated pan.
- Fry each side for 4 minutes tops. It should be a golden brown.
- Put together on a plate parsley, lemon zest and garlic. This is the gremolata.
- Remove the fish from the pan, and put it on top of the gremolata.
To make the salad:
- Combine all the ingredients in large salad bowl, and toss.
- Serve each guest a plate with a chunk of the fish on a bed of salad. You can sprinkle some chopped parsley for color and flavor on top. Put a lemon wedge on the side.
- You may squeeze the lemon juice over the fish.
- Take a forkful of the greens with a good portion of the flaky fish.
This recipe is healthy, nutritious and delicious. For best results, use fish that has firm meat, like cod fish. To fillet, remove the bones, or you can request your kind fishmonger to do the dirty job for you.
The crispy greens of the salad make a good combination with the flaky fish fillet. The outer portion of the fish may also be crispy from frying.
To complete the meal, serve the fish and salad with white wine, preferably full-bodied and aged in oak. For options, you can have a Chardonnay, Pinot Gris, Sauvignon Blanc or for authenticity, Moschofilero from Greece.