Firm
White Fish Fillets (like Cod, monkfish, perch, halibut)
2 Large Cans Stewed Tomatoes, crushed
Garlic, to taste
Oregano, to taste
Crumbled Feta Cheese, to taste
Rub
vegetable oil on the inside of the baking dish and place fish
fillets in one lay in the dish. Fold under any fish fillet that
is very thin to keep the thickness of the fish uniform. In a
small bowl, add the rest of the ingredients except the feta
cheese. Spread the tomato mixture over the fish and top with
feta cheese. Bake in the oven for 30 minutes at a moderate temperature.
Check for doneness by inserting a fork in the thickest part
of the fish, pull fork back slightly and check to see that the
fish flakes easily and is opaque all the way thru the fillet.
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Baked
Shrimp With Cheese
20
Medium Sized Shrimps
10 Small Tomatoes, peeled
1 Teaspoon Ouzo
2 Hot Peppers, chopped
2 Tablespoons Olive Oil
1 Thick Slice of Feta Cheese
Salt
Sugar
Wash
the shrimps and place them in an ovenproof shallow baking dish.
Add all the ingredients except the feta cheese. Bake in the
oven at 200 centigrade for 15 minutes. Add the feta cheese and
continue to cook for 5 minutes. Serve hot. >>>Back
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Boiled
Fish
3
Pounds of fish (like sea bream, cod)
Juice of 1 lemon
3 Carrots, sliced
1 Med Onion, chopped
Celery, chopped
Parsley, chopped
Red Pepper
Salt
Oil and Lemon Dressing: 1/2 Cup Olive Oil, Juice of 1 lemon,
salt and pepper to taste
Clean
and wash the fish. Place all the ingredients except the fish
in a large pot of water. Boil for 20 minutes. Add the fish and
continue to simmer on a low flame for another 20 minutes. Serve
with boiled vegetables. >>>Back
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Fried
Squid
2-3
Pounds Small Squid
Flour
Salt
Olive Oil, for frying
2 Lemons, halved
Mix
the flour and salt. Clean and wash the squid, dredge them in
flour and fry in hot oil turning them carefully making sure
to brown all sides. Serve hot with lemon halves. >>>Back
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Stuffed
Squid
2-3
Pounds Medium Sized Squid
1 Cup Rice
2 Large Onions, finely chopped
Mint, finely chopped
Parsley, finely chopped
Pinch of Sugar
3 Tomatoes, peeled and crushed
1 Cup Olive Oil
Salt
Pepper
2/3 Cup White Wine
Clean
and was the squid and separate the tentacles from the bodies.
Set the bodies aside and chop the tentacles fine. Heat some
olive oil and brown the onions. Add the parsley, mint, squid
tentacles, tomatoes, and sugar and let the sauce simmer over
a low flame. Put in the rice and let it boil for a few minutes
and remove from heat. Stuff the squid bodies with the mixture
and sew them shut. Place them in a baking dish and pour the
rest of the oil, the wine and a little water over them and bake
in a moderate over for 25-30 minutes.
