Greek Style Fish Fillet (Salamis)
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
1
Description
This is an original, ancient Greek recipe, so to speak. Therefore, there are two nuances to consider when preparing it. The first is time (which I will emphasize in the recipe). The second is the ingredients (advice on them is provided below). Fish. The fish must be from the sea. Greeks do not catch or eat fish that live in rivers and lakes. It doesn't even occur to them to do so, as they have 7 seas at their doorstep. Preference is given to cod (hake is preferred), and tuna is in second place (the taste will be slightly different). Oil. First of all, olive oil. Secondly, not extra virgin. Thirdly, find a quality one. You will notice the difference, believe me. The recipe calls for 2 tablespoons, but if you prefer richer food, or if the vegetables or fish start to stick to the pan, add as much as you need, at your discretion. Wine. The most ancient and famous Greek white wine is Retsina, the only wine that has a resinous taste. In ancient times, this nuance came from the resin cork, but today, resin from Aleppo pine is added to Retsina during fermentation. This is a white or rosé wine with an alcohol content of 11.5%. Feel free to buy a bottle. A shot in the dish. The rest on the table. Peppers. You can use both sweet pepper and red bell pepper. I like to mix them; one adds color, the other gives the 'right' taste. Garnish. Either boiled potatoes or pita.
Ingredients
- Cod - 8.8 oz
- Red Long Chili Peppers - ½ piece
- Potato - 1 piece
- Onion - ½ piece
- Garlic - 1 clove
- Olive Oil - 2 tablespoons
- Ground Black Pepper - to taste
- Salt - to taste
- Dry White Wine - 1 tablespoon
- Dill - 1 sprig
- Chopped Sage Leaves - 1.1 oz
- Sweet Pepper - ½ piece
- Lemon - ½ piece
Step by Step guide
Step 1
First skillet. Place the cod fillet on a plate, drizzle with the juice of half a lemon, salt it, and let it marinate. Meanwhile, start preparing the 'bed' for our fish.
Step 2
Finely chop the onion and garlic (make sure to chop the garlic, not crush it). Sauté them over low heat, adding 1 tablespoon of vegetable oil until the onion turns golden. Add the fish fillet to the mixture, pour in two tablespoons (50 ml or a shot) of wine, and sprinkle with chopped parsley and dill.
Step 3
Cover everything with a lid and simmer for 10–15 minutes.
Step 4
Second skillet. Slice the red and sweet peppers into rings, pour 1 tablespoon of vegetable oil into the skillet, and sauté them over low heat. After 10 minutes, add the cucumber to the peppers.
Step 5
Prepare the cucumber for frying: peel it and cut it diagonally into 4 equal parts. Wait for the 10 minutes to finish (some of you may have already passed this) and add the cucumber to the skillet with the peppers.
Step 6
IF YOU ARE STILL STEWING THE FISH, IT'S TIME TO TAKE IT OFF!!!!!
Step 7
Cut the tomato in half or into 4 pieces and after 5 minutes, following the cucumber, add them to the skillet.
Step 8
Season the vegetables with salt and pepper.
Step 9
Let them simmer a bit more, but do not cook them completely (this is easiest to determine by the cucumber, which should become slightly soft).
Step 10
MIX THE TWO SKILLETS.
Step 11
As soon as we see that the vegetables are almost ready, place them on the fish for 5 minutes and finish cooking under the closed lid.
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