Baked Greek Flovoted Pompano Fish Fillets With Roasted Vegetables and Spinach Pie

 

 Baked Greek Flovoted Pompano Fish Fillets With Roasted Vegetables 

Any thin white fish fillets will work in this recipe.

2 servings

Ingredients

½ red bell pepper cut diced

½ green bell pepper, diced 

1 cup fresh (cut from about 3 ears) or frozen corn kernels

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1/2 teaspoon dried Greek seasoning

½ teaspoon granulated garlic

1/2 lb  or 2 thin fillets pompano fish fillets

Directions

Heat the oven to 450°. In a medium baking dish combine the red and green bell peppers, the corn, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt, pepper, and Greek seasoning. Roast in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice.

Rb the remaining tablespoon of oil over both sides of the fish. Sprinkle the fish with the remaining 1/4 teaspoon each salt, pepper, and Greek seasoning. 

Remove the baking dish from the oven. Place the fish on top of the vegetables skin-side down, and cook until cooked, about 10 minutes for thin fillets. Serve the fish with the corn and peppers.

Serve with a piece of Classic Spanakopita and tzatziki.

Classic Spanakopita

Filling

16 oz frozen chopped spinach, thawed and well-drained

1 bunch flat-leaf parsley finely chopped

1 large onion, finely chopped

2 garlic cloves, minced

2 tablespoons extra virgin olive oil

4 eggs

10.5 oz quality feta cheese, crumbled

2 teaspoons dried dill weed

Freshly-ground black pepper

Pastry

1 16 oz package of Fillo Dough, thawed 

1 cup extra virgin olive oil, more if needed

Directions

Preheat the oven to 325 degrees F.

Before you mix the filling, be sure the spinach is well drained, and squeeze out any excess liquid by hand.

To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well combined.

Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths.

Brush the bottom and sides of the 9” X 13" baking dish with olive oil.

To assemble the spanakopita: Line the baking dish with two sheets of phyllo (filo) letting them cover the sides of the baking dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up.

Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.

Continue to layer the phyllo (fillo) sheets, two at a time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.

Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. 

Bake at 325 degrees F for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. 

Tzatziki Sauce

Ingredients

1 medium cucumber, peeled and sliced

1 teaspoon kosher salt divided

2 garlic cloves, peeled, finely grated

1 teaspoon white wine vinegar

1 tablespoon Extra Virgin Olive Oil

2 cups plain Greek yogurt

¼ teaspoon ground pepper

1 teaspoon dried dill

½ cup crumbled feta cheese

Directions

 

Use a box grater to grate the cucumber.

Toss the grated cucumbers with ½ teaspoon kosher salt. Let drain in a colander for 10 minutes. Squeeze the salted cucumbers to extract any liquid.

In a mixing bowl, place the garlic with the remaining ½ teaspoon salt, vinegar, and extra virgin olive oil. Mix to combine.

Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and remaining ingredients.

Cover and refrigerate for several hours for the flavors to develop.