Greek
Greek
Chickpea Bisque in feta and dill
The kind of Greek plate you make on repeat. feta and dill, a proper grill, and a finish of...
Greek · Breakfast
Feta and dill Cod Shakshuka
Weeknight-friendly Cod Shakshuka with the feta and dill we come back to again and again. Big flavour, short shopping list.
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. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the dried oregano and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the asparagus 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 mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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