2 (6 ounce) portions of cod fish
½ cup all-purpose flour
Freshly ground black pepper
2 tablespoons olive oil, or more
2 garlic cloves, grated
½ cup low sodium chicken broth
3-4 tablespoon fresh lemon juice
2 tablespoons unsalted butter
1 roasted red bell pepper, chopped
1 teaspoon capers
A pinch of crushed red pepper flakes
FOR THE GREEN PEAS:
1 (1 pound) bag frozen green peas
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
FOR THE WHITE RICE:
1 cup basmati rice
1 teaspoon salt
1 tablespoon olive oil or butter
Begin by cooking the rice in a rice cooker following the machine’s instruction manual.
Place the frozen green peas in a pan over medium heat. Add olive oil and season with salt and pepper. Stir while cooking until warmed through. Remove from heat and set aside.
Season the fish with salt and pepper and dredge both sides with flour.
Heat a pan and add oil.
Place fish in hot pan and over medium high heat cook 5 minutes on each side. Do not try to flip the fish before 5 minutes. The fish will release from the pan and will flip easily once it is cooked on the first side. It will also develop a beautiful golden-brown color. If the heat is too high and the fish browns too fast reduce the heat.
Sear the sides of the fish 30 seconds each.
Place the cooked fish on a plate and prepare the sauce.
Turn the heat off from under the pan.
Grate the garlic cloves into the pan and add chicken broth.
Cook over high heat until the broth is reduced by half.
Add lemon juice, butter, capers, crushed red pepper flakes, and chopped red pepper.
Season lightly with salt and pepper.
Add fish to the pan with the sauce and warm through.
Serve immediately with the rice and green peas. Enjoy!
¼ cup olive oil
½ medium onion, finely chopped
2 garlic cloves, grated
1 cup Arborio rice
4 cups low sodium chicken broth
3 cups low sodium vegetable broth
¼ cup freshly squeezed lemon juice
2 tablespoon unsalted butter
9 ounces marinated (jarred) artichoke hearts
1 cup feta cheese, crumbled
1 teaspoon dried dill
Freshly ground pepper, to taste
Note: there will be leftover broth once the risotto is ready. It is better to warm up extra than to run out of hot liquid while making this dish. The leftover broth can be stored in the refrigerator up to 3 days.
Simmer broth in a saucepan. It must be very hot when added to the rice.
Cook onions with olive oil in a shallow saucepan until soft and translucent.
Grate garlic cloves in the pan and immediately add the rice. Grated garlic can burn if exposed to heat for longer than a few seconds.
Cook the rice over medium heat about 3 minutes or until translucent around the edges.
Season lightly with salt and freshly ground pepper.
Add 3 cups of the hot broth to the pan and simmer stirring every few minutes until liquid is absorbed. About 10 minutes.
Stir in 1 cup of hot broth and stir while cooking until absorbed.
Continue to add hot broth while stirring, then absorbed, until the rice is cooked aldente.
Remove from heat, stir in artichokes to warm through.
Fold in butter, lemon juice, and dill.
Add a little more broth to loosen the texture a bit.
Serve immediately topped with feta cheese. Enjoy!
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!