Archive for ‘Greek’

August 13, 2012

Whole Roasted Trout with Thyme, Lemon, and Garlic

This is a simple and beautiful dish that is so easy to make. Roasting in foil packets minimizes cleanup. Instead of trout, you can use salmon, halibut, catfish, striped bass, rockfish, branzino, etc. Instead of thyme, you can also use fresh parsley, basil, rosemary, dill, and/or tarragon. A perfect weekday dinner, serve with rice (or any whole grain) and a fresh salad.

Advance preparation: You can prepare the fish and make the foil packets several hours ahead. Keep in the refrigerator until shortly before cooking.

Total time: 15-20 minutes

Prep: 5 minutes

Cook: 10-15 minutes, unattended

Serves 1-2

Adapted from Recipes for Health

  • 1 whole rainbow trout, boned
  • few sprigs of thyme
  • extra virgin olive oil
  • ½ lemon, sliced
  • 2 cloves garlic, minced
  • sea salt & freshly ground black pepper, to taste
  • 4 bay leaves (optional)

1. Preheat the oven to 450 degrees.

2. Grease the foil with olive oil so that the fish doesn’t stick to it when roasted. Season both sides with salt and pepper, and open it out flat, skin side down.

3. Place the bay leaves, thyme sprigs, and a couple lemon slices down the middle of the trout, and fold the two sides together. Drizzle some olive oil over the fish.

4. Making sure that the trout is in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.

5. Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Serve.

Happy Eating!

Love,

Yang

August 9, 2012

Roasted Eggplant and Heirloom Tomato Stacks with Pesto and Feta

This is a delicious Greek-Mediterranean fusion recipe that features the beautiful produce of summer. Since there are so few ingredients in this recipe, make sure that each ingredient is the freshest and best quality you can find! Be careful not to over-season, since the feta is naturally salty. Although this is best eaten right away, you can make a big batch and store in the fridge for about a week. This would be great in a sandwich or wrap for a weekday lunch or as a quick snack.

 

Time: 30 minutes

Serves 4

Adapted from Gluten-Free Veggie Gourmet

  • Olive oil
  • Basil Pesto
  • 2 medium eggplants
  • 3 large tomatoes
  • 3 oz feta, crumbled (about 3/4 cup), more if you desire
  • Garnish: finely shredded fresh basil leaves

 

1. Preheat oven to 450F and line a baking pan with foil.

2. Cut off bottoms of eggplants, then cut 1/4″ thick crosswise rounds. Cut 1/3” thick rounds from the tomatoes.

Gorgeous heirloom tomatoes from DC’s Eastern Market

3. On baking pan, arrange the eggplant rounds side by side. Lightly brush eggplant rounds on both sides with olive oil to keep the eggplant moist and to prevent it from sticking to the foil. Season with a little salt and pepper. Roast in the oven for 8 minutes.


4. Spread each eggplant round with pesto, then top each with the largest tomato rounds. Top the tomato rounds with feta. Make another layer with eggplant rounds, pesto, tomato rounds, and feta, then top with remaining eggplant and feta.

Roasted eggplant

Stacks on stacks on stacks!

5. Roast in the oven for about 10 minutes, until heated through and cheese on top is softened. Transfer stacks to 4 plates and drizzle plates with olive oil, salt, and pepper, to taste.

Happy Eating!

 

Love,

Yang

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