I've cooked my way through all 264 recipes
in The New Mediterranean Diet Cookbook!

December 22, 2010

Herb-Crusted Fish Fillets (p. 375) in Greek Domata Saltsa (p. 267)

I didn't think I'd have time to do any cooking before heading to Asheville for Christmas festivities with my dad, but we ran out of food at the house last night so I searched through my cookbook to find a recipe that wouldn't leave me with left over ingredients that would go bad while we're out of town.

I decided to cut down this fish recipe so that it would just make enough for the two of us to eat for one night, and I already had a bunch of herbs that needed to be finished up anyway, so this recipe was ideal. 

The fish calls for a basic marinara sauce, but the recipe for Greek Domata Saltsa says that it can be used "in any Greek preparation for tomato sauce." I wasn't sure if my fish recipe was Greek but decided to give it a go anyway.

The sauce came together pretty quickly; I put chopped tomatoes through the food mill and then sauteed the pulpy liquid with olive oil and chopped onion, sugar, a cinnamon stick, and a bay leaf. 


After it had simmered for a bit, I poured in red wine along with salt and black pepper and kept it over the heat until it came together in a chunky sauce.


While the sauce was simmering, I started working on the salmon, which was surprisingly simple. Cut the fish into serving size pieces and dip the pieces in flour, then beaten egg, and then a blend of chopped parsley, dill, and basil mixed with bread crumbs. 


(Side note: my coworker Cynthia's chickens starting laying eggs a few weeks back, and I got my first dozen this morning. They're beautiful, and the egg yolk is a really vibrant color that made my end product here look really pretty.)

Once the fillets were completely coated, I sauteed them in a little olive oil for about 4 minutes per side.


Then I just ladled a little of the sauce onto each fillet and served!


We both really enjoyed this and I would totally make it again, or at least the fish part. I liked the lightly fried texture and the flavors of all the herbs. Next time I might serve it with a little green sauce on the side instead.  Or I might even just serve the fish on top of some mixed greens and have a light but filling meal!

canned tomatoes -- $.95
wine -- $2.99 (a small container, with enough left for two glasses of wine -- perfect!)
onion -- $.28
salmon -- 6.08
Total Cost of Herb-Crusted Fish Fillets in Greek Domata Saltsa: $10.30
($5.15 per serving)


1 comment:

  1. What a lovely fish dish. I love the splash of red wine in the sauce.

    I wish you a very merry Christmas filled with wonderful food, family and friends. Happy holidays to you and your family. Be good 'cause Santa Claus comes tonight.
    Sam

    ReplyDelete

Thanks for dropping by! Love, Katrina.