After a couple of days spent not fishing, we went back out today and caught ourselves a few red throat emperors, a Charlie Court cod, and two trevally (more fish to pickle) so dinner tonight was Greek Style Fish my way. After checking out quite a few recipes and finding none of them quite “right” I decided to come up with my own version based on all of them. Apologies to any Greeks who might be reading this.
The last two days were spent very quietly. As it basically rained all of Friday, we spent the day in the van playing computer games or reading. Yesterday was sunny but too windy to fish, so we did our laundry (well Russ did our laundry) then headed down the coast road for some 4WDing and photos. We got as far as the Bateman Sanctuary Zone where we spent a really nice hour or so taking lots of photos. We’ve never been there before as the gate in has always been locked but it wasn’t this time. The views from the sand dunes over the reef were stunning and we were excited to see 4 groups of whales at play in the bay in front of us.
Our neighbours (with the three small boys Arty, Alby and Orson) spent two nights away in Exmouth to escape the rain. They are good kids but rise earlier than we do so we made the best of their absence and slept in both morning. It was bliss.
Greek Style Fish
- 400g fish fillets (we used red throat emperor)
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 1 400g can whole peeled tomatoes, chopped (I prefer to chop my own)
- 1/2 cup white wine
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- pinch of cinnamon
- 1 teaspoon sugar
- 2 tablespoons chopped fresh parsley
- 1/4 cup pitted, chopped kalamata olives
- Salt and pepper to taste (remember the olives and feta are salty so go easy)
- 100g feta cheese, crumbled
- Lemon wedges to serve
- Heat oven to 190c
- Spray a baking dish with oil, add the fish fillets and cook around 10 minutes (all this depends on how big your fillets are. You want them almost cooked but not done to death!)
- Meanwhile, heat the oil in a pan and cook the onions until translucent. Add the garlic and cook a minute more.
- Add the tomatoes, wine, basil, oregano, cinnamon and sugar and cook over a medium high heat until reduced a little.
- Add the parsley, olives and salt and pepper.
- Spoon this mix over the fish in the baking dish then sprinkle over the crumbled feta. Bake for about 10 minutes more or until the feta has browned a bit and the fish flakes easily.
- Serve with rice or pasta (we had ours with risoni ), lemon wedges and a green salad.