Who knows how to cook fish better than someone who has spent most of his life on a boat? This dish comes from a fisherman who throws net in the waters of Anavyssos, a small seaside town located a few miles south of Athens, Greece and who shares his recipes with his customers. My mom’s friend, Litsa, owns a summer house close to his shop and happens to be one of his customers. Among the few recipes that he has given her over time, this one may be the best – I might share more in the future. I’ve prepared it numerous times over the past three months, always with the same success.
Make it too, and you’ll agree that it’s the perfect fish dish for a busy weeknight! Once all the ingredients are thrown into the pan – and that doesn’t even take too long – you have a delicious and nutritious dinner on your table in about 30 minutes, with your protein, your vegetables and good fats ~ all you need for a complete meal! I also like the fact that the recipe uses leeks, a vegetable that I don’t get to cook with too often but that I absolutely love for its delicate taste and its top health benefits.
A few tips: Because I don’t have access to very fresh fish, I prefer frozen cod fillets which I thaw overnight but you can use any type of white fish you want, fresh or frozen. In case you prefer thinner fillets, such as tilapia, make sure to slice your vegetables thinner, or even better, add the fish later, as thinner pieces of fish require less cooking time. Also, make sure that you have cleaned the leeks very very well, as they often have dirt hidden between their layers ~ here is a good method. Last, use a heavy skillet with a lid for this recipe.
Ingredients for four people:
- 4 cod fillets
- 1 medium size onion, sliced
- 4-5 medium size potatoes, peeled and sliced – ½ inch thick (about 1.5 cm)
- 2 large leeks, sliced – 1 inch thick (about 3 cm)
- ¼ cup extra virgin olive oil
- salt and pepper
For the sauce
- ¼ cup extra virgin olive oil
- the juice of half a lemon
Preparation:
- Place the potatoes, the onions and the leeks into a heavy skillet with a lid, add salt and pepper and ¼ cup extra virgin olive oil.
- Add enough water into the skillet to cover the vegetables halfway.
- Arrange the fish fillets on top of the vegetables and season them with salt and pepper.
- First bring to a boil and then cook over medium heat, with the lid half covering the skillet, for 30-35 minutes, until the fish and potatoes are done.
- In the meantime, make the sauce: add the olive oil and the lemon juice into a glass jar with a lid. Close the lid and shake well.
- When the fish and the vegetables are almost cooked, add the sauce on top of the fish, shake the skillet gently a couple of times allowing the sauce to go everywhere and cook for 5 more minutes.
- Use a slotted spatula to serve the fish and vegetables. Enjoy!
