I started out with the lemon potatoes because these take about an hour in the oven.
1/3 c olive oil
2 cloves garlic, minced
1/4 c fresh lemon juice
1 t. dried thyme
1 t. dried rosemary
2 cubes chicken bouillon
6 potatoes, peeled & quartered (or sliced)
Preheat oven to 350 degrees. Add all of the ingredients above, minus the potatoes into a bowl and mix. Put to the side. Peel and quarter potatoes and arrange them evenly in the bottom of a medium sized baking dish. Pour the olive oil mixture over potatoes.
Cover with aluminum foil and bake for 1 hour, turning occasionally. You can remove the foil the last 10 minutes of cooking time. Yield: 4 servings.
While the potatoes are in the oven, prepare your branzino. Branzino is a European sea bass. It's a white fish that is low in fat but high in taste.
4- 1lb. whole branzino, scaled & gutted, heads & tails removed
4 thyme sprigs
4 bay leaves
2 lemons, 1 thinly sliced & 1 cut in wedges
1 T. extra virgin olive oil
salt and pepper
finely chopped parsley, for serving
Light a grill or preheat a grill pan. Season fish cavities with salt and pepper. Stuff each cavity with a thyme sprig and a bay leaf and 2 lemon slices. Rub the outside of the fish with olive oil and season with salt & pepper.
Grill the branzino over high heat, turning once, until browned and crisp and just cooked thru (about 7 minutes on each side).
Sprinkle some parsley on top and serve immediately. Yield: 4 servings.
While the fish is on the grill, start preparing your Greek salad.
1 head romaine lettuce (not typically in Greek salad, but Taverna usually adds it, and I so enjoy it)
1-2 tomatoes, heirloom or any large red tomato, wedges
1 cucumber, peeled, halved lengthwise, seeded and sliced crosswise
1/2 c pitted kalamata olives
1/2 small red onion, very thinly sliced
feta cheese (however much you like; in this household, more feta, mo' betta ;)
1 T chopped fresh parsley
3T red wine vinegar
1/2 c extra virgin olive oil
*usually, Greek salads have green peppers (pepperocini) in them; but I couldn't find any, so I omitted them. Feel free to subtract what you don't like/don't have!
Begin making the dressing first. Add red wine vinegar in bowl along with the parsley. Slowly add the olive oil in thin streams while whisking, thus emulsifying the dressing. Set aside. Begin assembling salad. Add dressing and sprinkle the chopped parsley on top. Try not to drool and resist eating the whole thing. I barely did.
What did we have for dessert you ask? I had a lot of blackberries, strawberries and blueberries in my fridge, and I knew we wouldn't eat them all, and was reluctant to throw them out, so I used the strawberry sorbet recipe and made multi-berry sorbet! It was refreshing after this meal.
What do you think?