Casserole with meagre slices dipped in tapenade

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis

Meagre

Grilled fish

4 portions

INGREDIENTS

4 large Fish from Greece Meagre slices
150gr tapenade (olive paste)
1 clove of garlic
4 anchovy filets
1 tablespoon of capers
50ml olive oil


For the casserole

300gr orzo
900ml hot vegetable broth
1 onion, finely chopped
1 teaspoon of garlic paste
400gr cherry tomatoes, finely sliced
1 tablespoon of tomato paste
Leaves from 3-4 batches of fresh oregano
Salt, pepper

Meagre

Grilled fish

EXECUTION

For the fish: Place the tapenade, garlic, anchovies, capers and olive oil in a thermomix, and mix them well. Place the fish fillets on parchment paper and spread the mixture over them. Cover them and let them marinate as the casserole is being baked.

 

For the casserole: Preheat the oven at 180°C (fan mode). In a large pot, pour the broth and then add the cherry tomatoes, onion, garlic paste, tomato paste, salt and pepper. Place the pot in the oven and let the mixture come to a boil.

Open up the oven door and add the orzo. Mix again and close the oven door. Cook for 20 minutes, until the orzo soaks up the liquids. Take the casserole out of the oven and keep it warm.

Switch the oven to grill mode. Place the sheet pan with the fish inside and let them bake for 20 minutes. At the 10-minute mark, turn them over so they cook evenly.

Serve the casserole with a Meagre slice on top. Sprinkle the dish with oregano and serve hot.

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