Fish Pan Greek Style
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 fish fillet (s) (e.g. pollack or redfish, also frozen)
- 2 zucchini
- 2 bell peppers (e.g. red and yellow)
- 2 small onions
- 1 clove garlic
- 2 tablespoon olive oil
- 2 teaspoons vegetable stock, instant
- 1 can tomato (s), peeled
- salt and pepper
- Mixed herbs (e.g. oregano, thyme, rosemary)
- Balsamic vinegar
- 2 tablespoon tomato paste
- 150 g feta cheese
- possibly water or vegetable stock
Print Recipe
Pin Recipe Instructions
- Wash, core and cut the peppers. Wash the zucchini and cut into thin slices. Peel and finely chop onions and garlic.
- Heat the olive oil in a large pan, add the onions and garlic and fry in them. Add the pepper pieces and zucchini slices and fry briefly. Drain the tomatoes (catching the liquid) and add to the vegetables. Sprinkle with salt, pepper and vegetable stock. Pour in the liquid from the tomatoes. Stir in the tomato paste. Now divide the fish fillets into several large pieces and add them. Season with a dash of balsamic vinegar and the herbs. Add more salt and pepper depending on your taste. Cover and simmer over medium heat for 10 minutes. If necessary, add a little more water or vegetable stock in between.
- Cut the feta cheese into small cubes and sprinkle over the fish pan, cover and simmer again for about 5 minutes.
- This goes well with Greek flatbread, alternatively fresh white bread or rice.
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