Sunday
Greek fish packets (recipe in the comments)
Greek festival orzo (recipe in the comments)
Hot tea
Cocoa almonds
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This was our first recipe that cooked fish in a packet, introducing us to many years of successful at-home fish preparation. As I mentioned in an earlier (though less tasty) post about fish packets, packet cooking is a very reliable technique for the novice fish chef. It takes the guess-work out of done-ness and everything gets cooked together. In this case we made a simple orzo side dish while the packets baked, but that could be omitted or simplified (plain orzo, anyone?). I love the flavors in this recipe - the fresh fennel is an ingredient that doesn't get used enough and I love it's aromatic flavor. The final sprinkling of feta is a great finish, but could be omitted. The Greek festival orzo is a recipe we created to replicate the orzo dish at one of Washington DC's most famous Greek festivals - tomato-y orzo with oregano. Yum.
Prep Notes
Difficulty: Easy
Chopping: Fennel, tomato, onion, dill
Time: 35 minutes
Make ahead: Make all of this last minute.
Reaction
J: "It has been *way* too long since we've made this. Excellent."
M: "Fish perfection."
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2 comments:
Greek Fish Packets – Moosewood Cooks at Home
Serves 2
2 5 or 6 oz firm fish fillets, rinsed and patted dry
1 cup thinly sliced fennel bulb (save some fronds for garnish)
1 small tomato, sliced
8 thin slices red onion
2 T olive oil
Juice of 1 lemon
1 T chopped fresh dill or 1 t dried
Dash of salt and ground black pepper
Crumbled feta cheese
Preheat the oven to 450.
Tear out a 12 x 24” sheet of aluminum foil. Fold in half to make a double thick square. Repeat so you have two squares.
Layer half the fennel, tomatoes, and onions on each square. Top each with a fish fillet.
Combine the olive oil, lemon, and dill in a small jar. Shake well and pour half of the dressing over the fish. Pour the rest on the other fish fillet. Sprinkle with salt and pepper. Fold the foil around the fish into an airtight packet. Place on a baking sheet with sides. Bake for 20 minutes.
Place packets on individual plates. Carefully open the packets to avoid released steam. Check to make sure the fish is cooked.
Using a wide spatula, transfer the fish and vegetables onto the plates. Pour the liquid remaining in the packet over the fish, sprinkle with feta, and serve.
Greek Festival Orzo – Jessica
Serves 2
½ lb orzo
½ cup chicken or light vegetable broth
2 T tomato paste + more to taste
Drizzle olive oil (NOT extra virgin)
2 T fresh oregano, chopped or 1 t dried oregano (or to taste)
Cook orzo in well salted water. While cooking thoroughly mix tomato paste and broth.
Drain orzo and return to cooking pan. Pour tomato mixture over orzo. Drizzle with oil and sprinkle with oregano. Mix well. Taste for tomato, salt, and pepper.
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