Fish with olive oil and rigani

Fish with olive oil and rigani

Psari me elaiolado kai rigani

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Rigani is not only used with meat. In Greece it is used with everything and has the ability to liven up the flavour of even the simplest dishes, such as this one.

Ingredients

Quantity Ingredient
1 tablespoon rigani
2 teaspoons sea salt flakes
2/3 cup extra-virgin olive oil
2 large lemons, juiced
4 large desiree or waxy potatoes
300ml water
3 garlic cloves, finely sliced, (optional)
4 blue-eye cutlets, (about 800 g) (see Lyndey’s note)

Method

  1. Preheat the oven to 180°C (160°C fan-forced). Combine the rigani, salt, oil, lemon juice and some freshly ground black pepper in a small jug and whisk to combine.
  2. Peel the potatoes, leaving a little of the skin on. Cut the potatoes into even-sized cubes. Arrange in a small, shallow baking dish. Scatter the garlic among the potato, if using. Add the water – it should just cover the potatoes.
  3. Drizzle the potatoes with one-third of the oil and rigani mixture. Bake, uncovered, for 20 minutes, or until the potatoes are just tender.
  4. Place the fish cutlets on top of the potatoes, then pour the remaining oil and rigani mixture over the fish. Add a little more water if the potatoes seem too dry. Return to the oven and bake for 10 minutes, or until the fish is just cooked through.

Lyndey’s note

  • Any firm-fleshed fish cutlets or even-sized fish fillets can be used. If using fillets, tuck any thin ends of fish underneath the fillet to make a piece of equal thickness.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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