| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh or frozen cod fillets |
| 1 |
ts |
Salt |
| 2 |
tb |
Minched fresh parsley |
| 1 |
tb |
Chopped capers |
| 1/2 |
c |
Olive oil |
| 2 |
|
Lemons |
| 1 |
c |
Black olives |
INSTRUCTIONS
Put the fish fillets in the bottom of a large frying pan, and add enough
water to cover by at least 1/2 inch and the salt. Bring to a boil, reduce
the heat, and cook gently until the fish flakes. Lift the fish out with
slotted spoons and put it on a platter. Allow it to drain well and then
pour off any water remaining on the platter.
While the fish is still warm, sprinkle it with the parsely and capers and
dress it with olive oil and the juice of 1 of the lemons. cover with black
olives (preferably Greek of Sicilian olives packed in brine). Slice the
last lemon into rounds and arrange them around the edge of the platter. Let
the fish stand for at least half an hour in the refrigerator, marinating in
the oil and lemon. Serve cold.
Posted to FOODWINE Digest 01 Mar 97 by Paula Laurita <PLaurita@AOL.COM> on
Mar 2, 1997.
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