It’s Greek night.. opa!

So in full truth, my typical Greek palate only extends as far as the Greek salad (and I LOVE Greek salads) because after visiting Greece and experiencing how fresh and flavorful everything was there I just know it won’t be the same if I attempt to recreate here in the US.

If you have never been to Greece I highly recommend. Not only is the food amazing which, let’s be honest that’s what I’m always here for, but the views out on the islands are beautiful beyond imagination. I went to Mykonos and Santorini, and had the time of my life. Mykonos is such a vibrant place with something for everyone. We stayed at Hotel Petasos Beach Resort which is a little off the beaten path but still had easy access to the free bus down to Mykonos town. View from the pool below… take me back!

If you’re in Mykonos during the summer months you HAVE to go to Uno Con Carne. It’s a steak and oyster bar so not really where you would go for an authentic Greek dinner, BUT it’s honestly one of the.most.beautiful restaurants I’ve ever seen in my life. I know that might sound silly, and I’m not even going to post a picture because much like the views in Santorini it won’t do it any justice. Even Google images can’t help. So if you’re intrigued enough to want to see, better get on SkyScanner now and look for your flight! 🙂

After Mykonos and a few nights of too much eating, drinking and dancing we needed a little R&R (I know what you’re thinking… rest and relaxation from the vacation… how is that possible?), and we were in luck because next up was Santorini. I’m not going to post a picture of the views because honestly a picture does it no justice. Santorini is such a beautiful place. For being a small little island it also offers so much to see and do. I’ll post my recommendations from my trip to Greece on the travel guides page, but I will give you this ONE picture from our first night out at dinner in Santorini. I honestly had a hard time eating my food because I was so mesmerized by the beauty of the lights!

So anyway, back to the purpose of this post. When I was in Santorini I purchased an oregano and garlic infused olive oil that I used on this fish. I know you’re probably thinking “What’ so special about that? Preeeeetty sure you can buy that here in the states somewhere.” Remember at the beginning when I mentioned how vibrant all of the flavors on literally everything was in Greece? This olive oil is no exception. Also, remember how I said that Greek salads are my jam? Guess what I served with this fish?? 😉

I love this Greek salad for two reason: 1) because it’s a Greek salad, but 2) because it’s served with a zucchini twist. It only takes about 10 minutes to make, and then you let it chill in the fridge while your fish is cooking.

 

For the fish, I chose to use SeaBass, but you can use any flakey, white fish. This is suuuper easy to make, and also FAST! You know I’m all about those tasty 30-minute meals 🙂

Ingredients:

Greek Salad:

  • 1 medium zucchini
  • 1/2 cucumber
  • 1/2 c. cherry or salad tomatoes, halved
  • 1/2 c. kalamata olives, halved
  • 1/2 c. banana pepper rings
  • 1/2 c. feta cheese
  • 3 tbsp EVOO
  • juice from 1 lemon
  • 1 tsp garlic powder
  • 1 tsp Greek all-purpose seasoning
  • salt
  • pepper to taste

Baked Fish:

  • 4-6 oz flakey white fish
  • 1 tbsp olive oil (you can always whisk in some garlic powder and oregano)
  • juice from 1/4 a lemon
  • 1 tbsp parsley
  • 1 tbsp parmesan cheese
  • salt & pepper to taste

You’ll need a zoodler unless you’ve got really mad peeling skills. Using the zoodler, twist the zucchini on the “large noodle” side. Sprinkle with salt and let sit while you make the rest of the salad. In a large bowl, mix together the cheese, tomatoes, olives, cucumber, and pepper rings. In a small bowl, whisk the olive oil, lemon juice, garlic powder and Greek seasoning. Pour over the vegetable mixture, stir and sprinkle with pepper to taste. Before adding the zucchini noodles, pat them dry with a paper towel, and then mix in to the large bowl. Set aside in refrigerator while you cook the fish.

Preheat the oven to 450 degrees. Put the fish in an oven safe glass dish, cover with the olive oil and season with salt and pepper. Cook for 10-15 minutes depending on the thickness of the fish (15 minutes for thickness closer to 1”). Remove from the oven, squeeze lemon juice over the fish and sprinkle with parsley. Bake for another 5 minutes. Remove and sprinkle with parmesan cheese.

Serving is for 1, so can easily be duplicated for multiple people.

Have you been to Greece? What were your favorite things or places? Comment below!

Xoxo, B

 

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