| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh or frozen cod fillets |
| 1 |
t |
Salt |
| 2 |
T |
Minched fresh parsley |
| 1 |
T |
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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