SUNNY GREEK SUPPER
October 2, 2012 11:06AM
Updated: November 4, 2012 6:03AM
MAKES 2 SERVINGS
1/4 cup olive oil 1 tablespoon Greek spice mix (see Note) 8 ounces filet of Lake Superior whitefish Salad: 2 tablespoons fresh lemon juice 1 small cucumber, peeled, seeded and cubed 2 large cups salad greens Garnish: 1 large ripe tomato, sliced Lemon wedges
1 tablespoon Greek spice mix (see Note)
8 ounces filet of Lake Superior whitefish
2 tablespoons fresh lemon juice
1 small cucumber, peeled, seeded and cubed
2 large cups salad greens
1 large ripe tomato, sliced
Preheat oven to 375 degrees. Place fish in shallow bake dish just large enough to hold it. Rub liberally with half the oil/spice mixture, being sure to coat all surfaces well. Bake about 15 minutes until fish tests done.
Meanwhile, combine remaining oil/spice mix with lemon juice in a salad bowl. Add cucumber and onion and toss. Let stand until fish is cooked. Toss salad greens with vegetables, season with salt and pepper.
Plate fish and salad with thick-sliced ripe tomatoes and a wedge of lemon. Relax.
Note: Sunny Greek Islands from the Spice House or another similar spice mix.
Variations: Use this same recipe with skin-on chicken quarters, follow these instructions but bake 40 to 45 minutes. For a whole baked chicken, roast for 45-60 minutes.
Note: Spice House has six Chicagoland locations; to find one, visit the spicehouse.com.
If you want to make your own Greek-inspired spice mix, go into your spice rack and combine two parts oregano and thyme with one part basil, marjoram, minced onion and minced garlic. Store leftovers in an airtight container for as long as six months..
Judith Dunbar Hines