Sea bass fillet with a herbed tomato sauce and minted courgettes (Lavraki a la Spetsiota) from Under the Olive Tree: Recipes from My Greek Kitchen (page 143) by Irini Tzortzoglou

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Notes about this recipe

  • Rinshin on August 17, 2022

    Other than making of the sauce, this was a quick recipe. The sauce is made first and kept warm while fish and zucchini are prepped and cooked. Used haddock and added small amount of masa with flour for coating fish for little more heft. This sauce tasted a a bit like caponata with dominant tomato and sweet pepper flavor. Not sure I like thinly sliced zucchini ribbons as it was hard to judge doneness and mine were softer than I like although lemon peel, lemon juice and mint mixture really livened up the taste of zucchini. Next time I would slice differently. I would make this recipe again using any mild fish. Photo added.

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