Brainy Greek Fish with Scalloped Carrot...

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!