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Step by Step Instructions
  • Step 1: Prepare the fish. Preheat the oven at 220 C, setting it to the grill mode.Arrange the fish fillets on a baking pan lined with baking paper, sprinkle with coarse salt and freshly ground pepper, drizzle with 50g of olive oil and then grill for 6-7 minutes.
  • Step 2: Prepare the dressing. Put 150g of olive oil, the zest and juice of 1 orange, the zest and juice of 1 lemon, the brown sugar, the coarse salt, the freshly ground pepper and the thyme leaves in a small jar or a shaker. Seal the lid and shake hard, so that the ingredients are combined.
  • Step 3: Prepare the salad. Peel the 2 oranges using a sharp knife removing the white pith as well at the same time. Then remove carefully each slice of orange in between the inner white pith.
  • Step 4: Place the orange slices, fennel roots, the peppers, the onion and the olives in a bowl and drizzle with the dressing. Mix very well and set aside.
  • Step 5: Prepare the dish. Divide the salad in 4 plates, top each dish with 2 fish fillets, one on top of the other, crosswise, and serve.
Ingredient List
  • 4 bassfish, filleted (200g each)
  • coarse salt
  • ground black pepper
  • 50g extra virgin olive oil
  • 2 large oranges
  • 2 fennel roots (cut into very thin slices)
  • 3 red peppers (cut into strips)
  • ½ onion (cut into thin slices)
  • 80g wrinkled olives (pitted)
  • 150g extra virgin olive oil
  • the juice & zest of 1 orange
  • the juice & zest of 1 lemon
  • 1tsp brown sugar
  • 1 sprig of thyme (leaves only)

Fish fillet with fennel root salad and olive oil and citrus fruit dressing

  • Preparation
    time
    1800'
  • Cooking
    time
    10'
  • 4
An aromatic salad dressing based on olive oil makes your regular fish fillet dish stand out.
Product Qty
4 Peppers in test tube from Attica "Kollectiva" 25g
€1.95
Extra virgin olive oil «One & Olive» from Messinia "Olive Ergo Anagnostopoulos" 250ml
€11.25
Olives «Throuba» Thassos "Velouitinos" 180g
€3.80
OR
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