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Greek
Feta and dill Lentil Fritters
Our tested Pan-Seared Lentil Fritters: charcoal-grilled, generous, and balanced with feta and...
Greek · Salad
Slow-Cooked Cod Slaw
This Greek Slaw leans on lemon and oregano to do the heavy lifting. We slow-cook the Cod for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano 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. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the greek yoghurt and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently 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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