← All recipes

FareShare Gazette -- November 2004 Recipes

This FareShare Gazette -- November 2004 Recipes recipe uses Olive Oil, Salt, Fresh Lemon Juice, Imported Greek Feta Cheese, and Extra Virgin Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1/4 tsp
• 1/4 cup
• 6 oz
• 2 tbsp

Method (preview)

1. 1

   Place the fish in a non-reactive dish and sprinkle it with lemon juice and salt over both sides; set it aside.

2. 2

   Meanwhile, in a large non-reactive skillet, heat the oil over medium heat.

3. 3

   Add the leek and stir until it's wilted, about 1 minute.

4. 4

   Stir in the zucchini, tomatoes, chopped sage, 1/4 teaspoon salt and the wine. Saute until all the vegetables are wilted, about 5 minutes.

5. 5

   Place the fish in the skillet and spoon some of the vegetables and liquid over it.

6. 6

   Cover and cook until the fish is beginning to flake but is still moist, 10 to 15 minutes depending on the type of fish.

7. 7

   Remove the skillet from the heat and, using a slotted spoon, lift the fish and vegetables onto a serving platter.

8. 8

   Set it aside in a warm place.

9. 9

   Whisk the egg yolks and 1/4 cup lemon juice together in a small bowl.

10. 10

    Slowly whisk the egg and lemon mixture into the juices in the skillet.

11. 11

    Return the skillet to low heat and continue whisking for 2 to 3 minutes, then turn off the heat, whisking gently until the mixture is thickened, about 3 minutes.

12. 12

    Pour the sauce over the fish, sprinkle the shredded sage over the top and serve immediately.

13. 13

    Soak the feta cheese in cold water for 2 hours to remove some of the salt.

14. 14

    Drain and dry by patting with paper towels.

15. 15

    Break the cheese into bite-size pieces.

16. 16

    In a medium-size skillet, heat the olive oil over medium heat, then add the broken-up pieces of feta cheese, olives and oregano.

17. 17

    Cook until the feta cheese starts to melt, then remove the skillet from the heat, transfer its contents to a serving platter and serve immediately, picking up pieces of cheese with the lettuce leaves as a wrapper or placing them atop crostini.