Halibut with Spinach

Ingredients:

2 sets of halibut fillets, washed with cold water
3 tablespoons olive oil

500 g spinach, roots cut off, washed several times, kept in cold water with vinegar, drained
 3 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 large tomato, peeled, diced
Salt
Pepper

Lemon Butter Sauce:

2 tablespoon butter
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes
How to cook:

Fry the fish with olive oil (each side for 5 minutes) in a pan (if you want on grill)

Saute the onion in a pot with olive oil until the colour of the onions turns to light brown. Add the spinach, tomatoes, salt and pepper. Cook for 5 minutes at medium-low heat. Turn the heat off. Arrange on a serving platter.

Place the cooked fish over the top. Heat up the butter in a small pan, add in the lemon juice and red pepper flakes and then turn the heat off.  Drizzle all over the fish. Serve while still warm. Kali oreksi!

Kolokithokeftedes (Zucchini Balls)

 

Ingredients:

 

1 medium size zucchini, washed
1/2 cup crumbled feta cheese
2-3 green onions, chopped
1/2 cup parsley, chopped
1/2 cup fresh dill weed, chopped
1 tablespoon flour
2-3 garlic cloves, chopped
1 egg
1 teaspoon baking powder
Black pepper

 

How to cook:

 First grate zucchini and then squeeze with your hands to get the water out. Then add all the ingredients above, with the egg going in last. Mix with a wooden spoon.

Pour some sunflower oil in a large skillet, about 1 cm deep. When the oil warms up, take a lump of the mixture with a spoon and put in the skillet. Fry each side approximately 3 minutes at medium-high heat. When done, put the pieces on a plate with a paper towel to soak up extra oil.

Serve with a bit of caciki on top of each piece. Kali oreksi!

Roasted Red Bell Peppers with Anchovies

Ingredients:

Red bell peppers, roasted
Canned anchovies
Parsley, finely chopped

Dressing:

Extra virgin olive oil
Lemon juice
How to prepare:

Place the roasted peppers in a serving dish. Arrange the anchovies on them. Garnish with chopped parsley (if you like of course), drizzle some olive oil and lemon juice, serve.

Roasted Red Pepper:

 Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to grill and heat it up. Place the red peppers on an oven tray and place in the oven. Roast them for 15 minutes. Leave them in a paper or plastic bag for 10 minutes to peel off the skin easily. Alternatively, you can barbecue it until softened. Just place the red peppers out side facing down on the barbecue.

Kali oreksi!