Greek Fish Fillet (Salamis)
1 serving
60 minutes
Greek-style fish fillet (Salamis) is a vibrant dish that embodies the best traditions of Mediterranean cuisine. Cod infused with the aromas of white wine, garlic, and fresh herbs becomes extraordinarily tender and juicy. The vegetable garnish of sweet peppers, cucumbers, and tomatoes adds freshness and a slight tanginess, creating a harmony of flavors. This recipe reflects the simplicity and elegance of Greek cooking, where every detail highlights the natural taste of the ingredients. The dish is perfect for a light dinner or festive table, and its rich aroma will transport you to the seaside of Greece, where fresh fish is the foundation of local gastronomy.
1
First pan. Place the cod fillet on a plate, drizzle with the juice of half a lemon, salt it, and let it marinate. Meanwhile, we start preparing a 'bed' for our fish.
- Cod: 250 g
- Lemon: 0.5 piece
- Salt: to taste
2
Chop the onion and garlic finely (garlic should be chopped, not crushed). Sauté them over low heat with 1 tablespoon of vegetable oil until the onion turns golden. Add the fish fillet to the mixture, pour in two tablespoons (50 ml or a shot) of wine, and sprinkle with chopped parsley and dill.
- Onion: 0.5 piece
- Garlic: 1 clove
- Olive oil: 2 tablespoons
- Cod: 250 g
- Dry white wine: 1 tablespoon
- Dill: 1 stem
- Chopped parsley: 30 g
3
Cover it all with a lid and simmer for 10-15 minutes.
4
Second pan. Slice red and sweet peppers into circles, pour a tablespoon of vegetable oil into the pan, and sauté them on low heat. After 10 minutes, add cucumber to the peppers.
- Red sweet pepper: 1 g
- Bell pepper: 0.5 piece
- Olive oil: 2 tablespoons
5
We prepare the cucumber for frying: peel it and cut it diagonally into 4 equal parts. We wait for the 10 minutes to finish (some may have already passed) and send the cucumber to the pan with the peppers.
- Tomatoes: 1 piece
6
If you're still frying the fish, it's long overdue to take it off!!!!!
7
Cut the tomato in half or into 4 pieces and after 5 minutes, following the cucumber, send them to the frying pan.
8
We season the vegetables with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
9
Let them simmer a bit more, but do not cook them fully (this is easiest to determine by the cucumber, it should be slightly soft).
10
We mix two frying pans.
11
As soon as we realized the vegetables were almost ready, we placed them on the fish for 5 minutes and finished cooking under a closed lid.
