GREEK FISH RECIPES RECIPES

Name: Greek salad
Total time: 15 min
Yield: 4
Ingredients: 1 medium ripe tomato; 200 g ripe cherry tomatoes; 1 beef tomato; 1 medium red onion peeled; 1 cucumber; 1 green pepper; 1 handful fresh dill; 1 handful fresh mint leaves; 1 large handful black olives stoned; 1 tablespoon red wine vinegar; 3 tablespoons good-quality Greek extra virgin olive oil; 200 g block feta cheese; 1 teaspoon dried oregano

GREEK SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Greek Salad | Vegetables Recipes | Jamie Oliver Recipes image

The key to this beautiful authentic Greek salad is bold flavours from super-fresh ingredients

Total Time 15 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 medium ripe tomato
200 g ripe cherry tomatoes
1 beef tomato
1 medium red onion peeled
1 cucumber
1 green pepper
1 handful fresh dill
1 handful fresh mint leaves
1 large handful black olives stoned
1 tablespoon red wine vinegar
3 tablespoons good-quality Greek extra virgin olive oil
200 g block feta cheese
1 teaspoon dried oregano

Steps:

1. I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
2. Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
3. Add a pinch of sea salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
4. To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.
5. PS I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!

Nutrition Facts : Calories 239 calories, FatContent 18.0 g fat, SaturatedFatContent 8.7 g saturated fat, ProteinContent 9.0 g protein, CarbohydrateContent 8.7 g carbohydrate, SugarContent 7.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

GREEK-STYLE ROAST FISH RECIPE | BBC GOOD FOOD

Greek-style roast fish recipe | BBC Good Food image

Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Main course, Supper

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 2

Number Of Ingredients 9

Ingredients

5 small potatoes (about 400g), scrubbed and cut into wedges
1 onion, halved and sliced
2 garlic cloves, roughly chopped
½ tsp dried oregano or 1/2 tbsp chopped fresh oregano
2 tbsp olive oil
½ lemon, cut into wedges
2 large tomatoes, cut into wedges
2 fresh skinless pollock fillets (about 200g)
small handful parsley, roughly chopped

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.

Nutrition Facts : Calories 388 calories, FatContent 13 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 6 grams fiber, ProteinContent 23 grams protein, SodiumContent 0.4 milligram of sodium

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