greek oregano

While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonight&#039;s dinner.  Cod is one of those fish that takes on the flavor of whatever you season it with making a Mediterranean-style dinner absolutely delicious. We were wondering what we had on hand to make with it and I found a half-full jar of pearl couscous! We had some grape tomatoes, plenty of garlic, onions, &amp; feta cheese, along with a garden full of fresh herbs. We set about making dinner.  We&#039;ve said this before and it&#039;s very true...some of the best dinners we make are thrown together with what we have on hand. This dinner turned out fabulous...we were counting on leftovers but NONE were to be had!😋❤️

Mediterranean-Style Cod over Couscous

salt & pepper

garlic powder

oregano

cherry tomatoes

garlic

fish and tomatoes & garlic

Kalamata Olives (pitted & cut in half)

pearl couscous (also known as Israeli couscous)

chicken broth

sweet onion (roughly chopped)

garlic peeled & minced

oz fresh baby spinach (a few large handfuls)

Feta cheese (we use President's Chunk)

In a large skillet add the Israeli/pearl couscous to a dry, hot skillet. Gently stir to prevent burning. After a few minutes, the couscous will start to brown.  Do not burn. Not all the couscous will brown &amp; that's ok.

Add the chicken stock, cover, lower heat, and simmer about 15-18 minutes until liquid is absorbed. Remove from heat, cover, and set aside.

In a large, deep skillet, saute the onions until they start to caramelize then add garlic &amp; cook another minute. Add the spinach and cook until wilted. Sprinkle with salt &amp; pepper.

Add the cooked onions, garlic, &amp; spinach to the couscous. Stir well. Cover and set aside until fish is done.

Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil.  Turn oven to broil. Once hot, reduce the oven temperature to 425º.

Wash tomatoes then coat them along with the whole cloves of garlic (skin on) with 1-2 Tablespoons of EVOO. Sprinkle with salt. Combine well. Place on a lined baking sheet.

Place baking sheet on the top oven rack and bake for 15-20 minutes at  425ºF, until tomatoes blister &amp; garlic is soft.

Remove from the oven when done. Using a fork or a wooden spoon, smash the garlic. Take half the tomatoes plus the juice and garlic then add to couscous, mixing well.

Just before serving, crumble &amp; add the Feta cheese &amp; Kalamata olives to the couscous and combine.

Using the same rimmed baking sheet, drizzle EVOO and arrange the pieces of cod on the sheet. Sprinkle with garlic powder, salt &amp; pepper, chopped fresh greek oregano. Drizzle lightly with EVOO and place on center rack of 425º oven.

Cook 10-16 minutes, depending on the thickness of cod until it's opaque &amp; flakes.

To serve, place cooked couscous mixture on a serving platter and top with fish fillets. Sprinkle with remaining blistered tomatoes &amp; garlic. Garnish with sprigs of fresh oregano or thyme.

Enjoy!

Haddock is a wonderful, quick, and easy weeknight Mediterranean Diet recipe. If haddock is hard to find, you can substitute cod or halibut.

Baked Haddock with Baby Bell Peppers

haddock fillets, ((4 to 6 ounces each))

Kosher salt

Black pepper

baby bell peppers, (any color, sliced into thin rounds)

(both

garlic cloves, (minced)

Greek oregano

paprika

lemon, (zest and juice)

Extra virgin olive oil

finely chopped fresh parsley, (plus more for serving)

Lemon wedges

Get ready. Position a rack in the middle of the oven and heat the oven to 400°F.

Prep the haddock. Pat the fish dry on both sides and season well with kosher salt and black pepper then place it in a large mixing bowl.

Season the haddock and vegetables. To the bowl with the fish, add the baby bell peppers, green onions, garlic and parsley. Season with the oregano, paprika, and a little more salt and pepper. Add the lemon juice, lemon zest and about 1/4 cup of extra virgin olive oil. Toss well to combine, making sure the fish and vegetables are fully coated with the seasoning.

Bake the haddock and vegetables. Transfer the fish and vegetables to a 9 x 13 baking dish. Bake in the heated oven until the fish is opaque and flakes easily at the touch of a fork, about 15 minutes.

Finish and serve. Garnish with more chopped parsley, and serve immediately with fresh lemon wedges on the side.

Homey, comforting Bifteki are Greek ground beef patties seasoned with onions and herbs and baked over lemony potatoes. They make a delicious, high-protein dish that’s easy to put together.

Biftekia (Baked Greek Beef Patties)

Yukon gold potatoes,

lemon juice

Salt

black pepper

water

bread, (crusts removed, coarsely chopped or torn)

whole milk ((depending on the size and thickness of your bread slices))

red onion, (minced)

mint

sea salt

red wine vinegar

egg, (lightly beaten)

90% beef

parsley

Lemon wedges, (for serving)

Get ready. Preheat the oven to 400°F.

Season the potatoes. In a medium roasting pan, toss the potatoes with the lemon juice, salt, pepper, oregano to taste, and enough olive oil to coat (3-4 tablespoons).

Parcook the potatoes. Add the water, cover with foil, and bake for 10 minutes. Uncover the potatoes and give them a stir to make sure they are not stuck to the pan. Recover and bake for another 10 minutes. Remove from the oven, but leave it on.

Meanwhile, soak the bread. Place the bread in a large bowl. Add 2 tablespoons of olive oil and enough milk to cover the bread. Mix the bread well and let it soak until the liquid is absorbed; about 10 minutes.

Sauté the onion and garlic. In a medium skillet, heat 3 tablespoons olive oil over medium-high. Add the onion and sauté for a few minutes until translucent, then add the garlic. Cook until everything is nicely caramelized and golden brown. Set aside to cool.

Make the biftekia patties. To the bread mixture, add the oregano, mint, salt, pepper, vinegar and egg. Mix to combine. Add in the onion and garlic, meat, and parsley.  Mix very well with your hands until all of the ingredients are completely combined and the mixture is smooth. The mixture should feel soft; if it is too dry to hold its shape when you press it together, add a tablespoon or two of water. Divide the mixture into 12 round patties, each one about 1/2-inch thick.

Bake the biftekia. Add the bifteki patties, nestling them in between and on top of the potatoes. Drizzle or brush them with olive oil. Bake the patties until an instant read thermometer, inserted in the center of one registers at least 160°F, 30 to 40 minutes. At the end of the cooking, depending on the oven, you might want to place the pan under the broiler for a few minutes to give the potatoes a golden brown color!

Finish and serve. Remove the patties from the oven, allow them to rest for a few minutes and serve them with lemon wedges.

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Mediterranean-Style Cod over Cousco...

Baked Haddock with Baby Bell Pepper...

Biftekia (Baked Greek Beef Patties)

Top 3 greek oregano recipes from across the web

The most viewed greek oregano recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean-Style Cod over Cousco...

Baked Haddock with Baby Bell Pepper...

Biftekia (Baked Greek Beef Patties)

The most viewed greek oregano recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine