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Smoked Lentil with olive and caper
This Greek Flatbread leans on olive and caper to do the heavy lifting. We smoke the Lentil for...
Greek · Salad
Cod Grain Bowl in feta and dill
The kind of Greek plate you make on repeat. feta and dill, a proper crisp, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the kalamata olives and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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