While browsing through my favorite bookstore, Schuler Books & Music, I found a great cookbook with recipes from some of my favorite countries' cuisines. The book, The Essential Mediterranean Cookbook, was on sale for a steal, so I bought it and decided to experiment. After the recipes turned out so well, I am excited to try more.
I selected Psari Plaki, a Greek fish recipe, for the main dish (found on page 38) and a North African cucumber, feta, mint, and dill salad to accompany it (found on page 251). Find the recipes retyped below and enjoy!
Psari Plaki - baked fish with tomato and onion
1/4 cup olive oil
2 onions, finely chopped
1 small stick of celery, finely chopped
1 small carrot, finely chopped
2 cloves of garlic, chopped
13 oz (400g) can of chopped tomatoes
2 tablespoons tomato passata (I couldn't find this, so I used tomato paste)
1/4 teaspoon dried oregano
1/2 teaspoon sugar
2 oz (50g) day-old white bread (I used packaged bread crumbs instead)
1 lb 2 oz (500g) white fish fillets, such as snapper or cod
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon lemon juice
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Heat 2 tablespoons olive oil in frying pan. Add onion, celery, and carrot. Cook over low heat for 10 minutes, or until soft.
- Add garlic, cook for 2 minutes, then add chopped tomato, passata, oregano, and sugar. Simmer for 10 minutes, occasionally stirring, until reduced & thickened.
- Stir chopped parsley and lemon juice into sauce. Season to taste.
- Arrange fish in single layer in baking dish. Pour sauce over fish. Scatter breadcrumbs all over the top, then drizzle remaining olive oil over fish.
- Bake for 20 minutes, or until fish is cooked.
Cucumber, Feta, Mint, and Dill Salad
4 oz (120g) feta cheese
1 small red onion, thinly sliced
1.5 tablespoons fresh dill, finely chopped
1 tablespoon dried mint
3 tablespoons olive oil
1.5 tablespoons lemon juice
- Crumble feta and place in large bowl. Peel and seed the cucumbers, cut into 1/2 inch dice. Add cucumbers to bowl along with the onion and dill.
- Grind mint in a mortar and pestle. Combine with the oil and juice, then season with salt & black pepper. Pour over salad and toss.