I enjoy this yummy stew all year round but especially in the winter when my lemon tree is full to the gills with fresh, juicy fruit. Adding lemon zest to this meal is not obligatory, but if you do use it, it catapults the yumminess of the dish off the charts! This meal could very well be one of your new favorites. Not only is it unforgettably delicious, but the spices and herbs in it are full of precious nutrients. Perfect for those who like to eat healthy!
INGREDIENTS (FOR 2 MEALS)
2 plaice fillets
1 medium carrot, chopped in thick slices
1 red pepper, chopped (I use the long, ‘Florinis’ variety)
1 medium turnip or parsnip, chopped (optional)
3 medium potatoes, in thick slices
1 onion, chopped
1 garlic clove, chopped
The leaves of a rosemary sprig, chopped
A chunk of fresh ginger, chopped
1 teaspoon of mustard
A splash of fresh lemon juice
Zest of 1 lemon
Extra virgin olive oil (about 6-8 tablespoons, or as much as you’d use for making tomato sauce for pasta)
Heat the oil in a flat pot with a lid. Fry the onion and the garlic for 1 minute, add the vegetables and stir gently for a few moments, then add warm water from the kettle, just enough so the potato slices are adequately covered, but not fully.
Make sure all the potato slices are sitting flat on the bottom of the pot.
Add ginger, salt, pepper. Make sure they are distributed evenly around the pot.
Cover and simmer for 15 minutes. Around halfway, turn over the potatoes gently.
In the meantime, wash the fillets (fresh or defrosted).
Put salt, pepper and the mustard on them in a dish, rub on the fillets on both sides.
After the 15 minutes have passed, place the fillets carefully over the vegetables in the pot.
Sprinkle the chopped rosemary evenly on top.
Leave the pot uncovered and cook for about 10 minutes in medium heat. Every now and then, spoon the liquid over the fillets so they are cooked on top. They are very tender so do not attempt to turn them over.
At the end, add a little lemon juice and the rind. Take the pot in your hands and shake it gently to distribute the juice evenly. Season to taste.
Use a wide spatula to scoop the fillets onto the plates on one side, then add the vegetables.
Note: It’s all right to have quite a bit of water at the end in the pot. Use deep plates and scoop it all in! It’s too yummy and wholesome to miss and that’s why I serve this meal with a fork and a spoon. Oh! And if you don’t buy plaice in your part of the world, any other white-flesh fish like pollock or haddock will do just fine. That said, plaice fillets are thin and tender. If you use thick fillets of pollock etc, then I’d cut them into big squares rather than cook them whole 🙂
Enjoy! And make sure to let me know what you think if you try it! 😀
Hungry for more? Browse through all my recipes here: https://effrosinimoss.wordpress.com/category/greek-recipes-2/
Do you love Greek food? My #1 Amazon bestseller The Amulet, brims over with tantalizing descriptions of Greek dishes. Beware: It will leave you feeling ravenous! (and suitably loved up, of course!)
Check it out: http://effrosyniwrites.com/books/the-amulet/