Fresh, fast and frugal!

Thursday, April 30, 2020

Brainy Good Greek Fish with Eggplant Chips...

Greek Fish is an easy and delicate dish made in one pot, served with eggplant chips...

For this dish: use either fresh or frozen 'thawed' fish (cod or mahi mahi is recommended). In a deep pot on the stove melt in butter (3 tbs) and olive oil (3 tbs) then add 1/2 cup of chopped onion, a tsp of crushed garlic if you like and 1 cup more or less of grated/scalloped carrot.

Lay in the fish over the onion and carrot to sizzle for 3-4 min. on high heat. Next, pour over the top 1/3 cup of chicken or fish stock and sprinkle in fresh herbs: rosemary and Greek oregano. Reduce heat and let the simmer for 12-15 min. or until the fish is white and firm.

The eggplant chips should be made before the fish as they take longer to prepare. Thinly slice a large ripe 'washed' eggplant, bread lightly by brushing with low fat milk and pat each side gently with dried bread crumbs to flash fry in a shallow skillet of grape-seed oil.

Then move the fried eggplant slices to a cookie sheet with a rack to be baked in the oven on 350f. Once they are crisp with curling edges, serve with the poached fish/onion/carrot/herbs; include a dipping sauce of sour cream or yogurt and herbs to dip the eggplant chips.


~ Tutti a Tavola!

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