With thousands of miles of coastline, it is not surprising that Greeks have developed numerous delicious ways of preparing fish. In this video, Eva show us how to prepare fish baked in the oven with onions, carrots, garlic, lemon, parsley and olive oil. We love this recipe for its simplicity and nutritional value. We hope you enjoy it as much as we do!
6 herring fillets (you can use a different type of fish if you prefer)
2 medium onions chopped
5-6 cloves of garlic (leave whole)
2 carrots coarsely chopped
4 small potatoes cut into small wedges
¼ a cup of chopped parsley
About ½ cup of olive oil
Salt and pepper
Juice from 1 ½ lemons
¼ cup of wine
1 glass of water
Clean the fish well and season it with salt, pepper, and a few drops of lemon juice. Set the fish aside in the fridge for about an hour.
Preheat the oven to 350 degrees.
Grease a large pan with a few drops of olive oil and place the fillets on the pan. Place the chopped onion on top on the fish. Add the garlic, carrots, and potatoes to the pan. Season the vegetables with a pinch each of salt and pepper, and the fresh parsley. Add about 1/3 a cup of olive oil, the remainder of the lemon juice, the wine, and water to the pan.
Cook in the oven at 350 degrees. After an hour take the pan out of the oven and turn the potatoes over on the other side. Put the pan back in the oven for another 30 minutes. It is now ready to serve, enjoy!
This is another classic Greek dish which has been handed down from generation to generation. It is made with fresh and healthy ingredients, and it is the perfect meal to serve on a cold winter’s night. There are different variations of Avgolemono soup, but in this video Irene shows us how to prepare it with rice and chicken.
To prepare the base:
4 quarter chicken legs
2 medium potatoes cut into quarter pieces
1 cup chopped carrots
2 medium onions
2-4 stalks of celery
2 tablespoons of olive oil
1 tablespoon of salt
1 tablespoon of vegetable seasoning (Irene uses Vegeta)
1 cup of rice
To prepare the Avgolemono
2 eggs, separated
The juice of 2 lemons
Boil the chicken in a large pot filled with water. After about 10 minutes of boiling the chicken, remove any film that develops at the water surface. Add the coarsely chopped vegetables, olive oil, salt, and seasoning to the soup. Allow to boil for another 20 minutes.
Remove the chicken from the pot and set aside. Add 1 cup of rice to the soup (be sure to wash the rice thoroughly before you add it). Add 1 cup of warm water and allow the rice to cook for 20 minutes.
Tear the chicken into small pieces and remove the bones. Add the meat to the soup and stir well. After about 2 minutes turn off the heat and allow the soup to cool slightly.
In a large bowl, whisk the eggs whites until fluffy. Add the yolks and continue to whisk the eggs. Add the juice of 2 lemons and mix well. To add the avgolemono to the soup, first add a small portion of the soup into the egg mixture and then slowly add the entire mixture to the soup.