The kind of Greek plate you make on repeat. olive and caper, a proper sear, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the olive and caper 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. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.
Stir in the feta and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Greek
Members
This Greek Grain Bowl leans on garlic and yoghurt to do the heavy lifting. We roast the...
Greek Our tested Baked Salmon Dip: sun-drenched, generous, and balanced with lemon and oregano....
Greek A island take on Sweet Potato Ramen, built on olive and caper and finished the way we like it....
Greek
Members
The kind of Greek plate you make on repeat. feta and dill, a proper crisp, and a finish of...