Baked Fish (Psari Plaki)

Ingredients:

1 1/2 kg whole snapper or bream
salt and pepper
Juice from 1 lemon
1/2 cup olive oil
1 large onion - sliced
3 cloves garlic - thinly sliced
1/2 cup chopped celery
425 can tomatoes - peeled
1/2 cup water
1/2 tsp sugar
1 tsp oregano


Directions:

Prepare fish, leaving head and tail on. Make diagonal cuts on surface, sprinkle with a little salt and pepper and lemon juice. Set aside for 20 minutes.

Heat half of the oil in a frying pan, and saute onion, garlic and celery for 3 minutes. Add tomatoes, water and oregano, and season with salt and pepper. Saute for further 2 minutes.

Pre-heat oven to 180 degrees C, spread mixture in an oiled roasting pan and place fish on top. Drizzle remaining oil over the fish. Bake for 30-40 minutes, depending on size. Baste fish during cooking.

Remove fish to serving platter, spoon sauce around the fish, and serve with vegetable accompaniments or salad.


Source: Purple Chef Recipes Collection

Chicken Kebabs With Yogurt and Lemon Sauce

Ingredients:

6 chicken thigh fillets - cubed
1 1/4 cups plain yogurt
2 cloves garlic - crushed
1 1/2 tsp paprika
1 1/2 tsp cumin seeds
60 ml lemon juice
2 tbsp chopped parsley
2 tsp chopped oregano
freshly ground pepper
24 wooden skewers


Directions:

Soak wooden skewers in cold water for 30 minutes.

In a bowl, combine the yogurt, garlic, paprika, cumin seeds, lemon juice, oregano and pepper.

Arrange chicken on wooden skewers and brush with half the mixture. Leave to marinate in refrigerator for 2-3 hours.

Heat oil on barbecue grill or in broiler pan, arrange chicken kebabs and cook 4-5 minutes each side.

Serve with remaining marinade mixture.


Source: Greek Creative Cooking