Orange scented halibut with fennel, orange, red onions and oregano

This is the loveliest, simplest and lightest summery dish. I have modified this recipe which originally came from Rachel Ray. The Sicilian flavor combo of orange, red onion, oregano and fennel is such a stunningly tangy combination with the sauteed fish.

Serves 4

4 (6 ounce) halibut fillets
Extra virgin olive oil, 2 tbsp plus some for drizzling
Salt and pepper
Grated rind of 2 oranges, keep the rest of the orange for the warm salad part of the recipe
3 to 4 medium bulbs of fennel, quartered, core removed and thinly sliced
1 large red onion, or two smaller ones, thinly sliced
3 tbsp red wine vinegar, a couple of splashes
A good handful of Italian parsley, chopped
1 1/2 heaped tbsp chopped fresh oregano leaves.

Heat the oven to 450 F
Drizzle the olive oil over the fish and season with the salt, pepper and grated orange rind. Let the fish sit in the marinade to soak up the oils of the grated orange zest while you prepare the oranges.

Peel the oranges as you would a melon; cut off the ends, stand them upright and cut the pith in thin strips from top to bottom. Cut the orange across into thin slices.

Put about 3 or 4 tbsp olive oil in an ovenproof frying pan over medium high heat. When hot, add the halibut and sear on one side for about 5 minutes.
While it is searing, preheat another skillet over medium high heat. Add olive oil to the pan, about two turns of the pan, then add the fennel and onions, season well with salt and pepper and cook 5 to 8 minutes until seared and beginning to soften.
While the fennel is cooking, turn the halibut and sear for about 3 minutes.
Put the frying pan with the halibut into the top of the hot oven for about 4 minutes while you’re finishing off the fennel dish and plating it.
Add the vinegar to the fennel mixture and give the pan a shake. Remove from the heat and toss in the orange slices, the parsley and oregano. Mix together gently.
Adjust seasoning and serve it on dinner plates topped with the halibut.


Sausages with oregano, mushrooms and olives

I am a self-confessed sausage freak and although this is really simple, it is packed with flavor

Serves 4

1lb your favorite sausages
1 tbsp olive oil
1 tbsp dried oregano
3 garlic cloves, slices
400g can chopped tomatoes or cherry tomatoes
7 fl oz beef stock
4 oz pitted Kalamata olives
1lb mushrooms, thickly sliced

Using kitchen scissors, snip the sausages into meatball sized pieces.
Heat a large pan and fry the sausage pieces on medium low heat in the oil for about 5 – 10 mins until golden all over.

Add the oregano and garlic, fry for 1 minute more, then tip in the tomatoes, stock, olives and mushrooms.

Simmer for 15 minutes until the sausages are cooked through and the sauce has reduced a little.
Serve with mashed potatoes or pasta

Greek Leek Pie

This is a delicious, tasty and easy meal, sort of like a Greek fritatta. Just as good warm as it is cold and even better the day after, heated up.We had this with some simple buttered green beans and it was divine!

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Serves 4 Р6  ( but can easily be doubled)

6 large leeks (or 8 medium), sliced thinly sliced across, discarding the dark green stalks.
6 large eggs
2 cups whole milk
1 1/2 cups Greek feta cheese, crumbled (Don’t use the French one as it’s tasteless)
1 1/4 cups all-purpose flour
1/2 cup Extra virgin olive oil (Greek is nice)
2 tbsp butter
1/2 cup scallions, finely chopped (green onions)
1/2 cup fresh dill, finely chopped
1 cup sharp cheddar cheese, grated, plus more for the topping
2 tsps dried Greek oregano
freshly ground black pepper and salt to taste

Heat the olive oil and butter in a large shallow pan and saute the leeks for about 5 minutes, then add the scallions (green onions) and continue sauteing until both are soft and tender. (another 5 minutes or so).
Season with salt and pepper

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In a large bowl, beat the eggs well then add the milk, feta cheese, cheddar cheese, flour, dill, dried oregano, salt and pepper and sauteed leeks and onions and mix well. Season.
Grease the bottom and sides of a baking dish with some olive oil or butter. Pour the mixture into the dish, then bake for about 1 hour in a preheated oven at 350 F.
Allow it to cool a little before serving.
This is also great the next day as the flavors have had time to “mingle”