Ancientgreekfishwithcoriander Recipes
ANCIENT GREEK FISH WITH CORIANDER
Posted for Zaar World Tour II '06. Adapted from Greek-Recipe.com. Source:The Classical Cookbook, Andrew Dalby and Sally Grainger. Excellent source regarding Ancient Greek cuisine.
Provided by Cynna
Categories Greek
Time 50m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°F.
- Place the coriander seeds in a baking pan and bake them for 10 minutes. Let them cool for 5 minutes.
- Mash them with mortar & pestle together with the salt.
- In small bowl, whisk together olive oil and vinegar.
- Dredge cod fillets in oil mixture.
- Toss fillets with the coriander mixture and place them in a baking pan.
- Cover the pan and place it in the oven. Bake the fish for 20 - 25 minutes.
- Remove from the oven, sprinkle with vinegar and serve hot.
Nutrition Facts : Calories 205.6, Fat 8.2, SaturatedFat 1.2, Cholesterol 73.7, Sodium 1256.1, Carbohydrate 1, Fiber 0.8, Protein 30.8
GREEK FISH BAKE
As a military spouse living overseas, I got the chance to try many styles of cooking. Here's a Mediterranean-inspired recipe that we still love today. -Stacey Boyd, Springfield, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place cod in a greased 13x9-in. baking dish. Brush with oil; sprinkle with salt and pepper. Top with green pepper, onion and olives., Pour tomato sauce over top; sprinkle with cheese. Bake until fish just begins to flake easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 246 calories, Fat 12g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 706mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
TRADITIONAL GREEK BAKED FISH
Traditional here means with tomatoes and lemons. Try it with your favorite fish. From Ethnic Cuisine.
Provided by Julie Bs Hive
Categories Greek
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°. Oil a shallow ovenproof dish. Heat 4 tbsp of the oil preheated in a pan over medium heat. Add the onions and garlic. Cook for 5 minutes. Add carrots and celery. Cook, stirring frequently, for 8-10 minutes or until slightly softened.
- Remove pan from heat and pour the wine into the pan. Return to the stove and bring to a boil. Add the tomatoes with the juice, sugar, lemon slices, and salt and pepper to taste. Simmer for 20 minutes then stir in the herbs.
- Put the fish in the oiled baking dish. Pour the vegetables around the fish. Arrange the lemon slices on top of the fish. Sprinkle with the remaining oil and season to taste.
- Bake, uncovered, for 45-60 minutes depending on the thickness of the fish. Serve immediately.
Nutrition Facts : Calories 462.5, Fat 21.8, SaturatedFat 3.6, Cholesterol 92.9, Sodium 339, Carbohydrate 15.7, Fiber 3.8, Sugar 7.4, Protein 43.9
ROASTED FISH WITH CORIANDER IN VINEGAR SAUCE
Steps:
- Rub softened butter over bottom of roasting pan and sprinkle with 12 bay leaves, 1 tablespoon coriander seeds, and 1 tablespoon sea salt.
- Rinse fish and pat dry, then arrange diagonally in roasting pan. If fish is more than 18 inches long, tail will curl up side of pan (wrap tail in foil to prevent burning).
- Stir together almonds, 1/2 teaspoon coriander seeds, and 1 teaspoon sea salt. Stuff fish with lemon slices, almond mixture, and 2 tablespoons butter, cut into small pieces. (Some nuts may spill out.) Sprinkle fish with remaining 8 bay leaves, 2 1/2 teaspoons coriander seeds, and 2 teaspoons sea salt. Dot fish with remaining 2 tablespoons butter, cut into small pieces.
- Put oven rack in middle position and place fish in cold oven. Set oven temperature to 500°F. Roast until fish is just cooked through, 40 to 45 minutes. (Cut into fish along backbone with a small knife to check doneness; fish should have turned from translucent to opaque.)
- Transfer fish to a large platter using 2 wide metal spatulas. Reserve any pan juices.
- Boil all sauce ingredients in a small nonreactive saucepan 1 minute. Stir in reserved pan juices and pour sauce over fish. Discard bay leaves.
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