Summery Watermelon Salad with Feta

Watermelon, tomatoes and feta cheese go together really well. Yes, they actually do! It makes a beautiful combination and is perfect for a light meal. It’s fresh, earthy and acidic at the same time. It’s a salad, but it’s got fruit in it. And that gives it a more refreshing tone. Oh and the barley rusk bites are such an earthy surprise, that remind your palate that “Yes, hold on, this is definitely lunch!”

 

Such a simple salad, but full of contradictions that will surprise your taste buds. Did I mention that it takes like uhmmm… less than 10 mins to make? Yeah, sooo quick. Just thinking of the sweet watermelon hitting that acidic and milky feta cheese makes my mouth water! I love cheese with fruits, like for example melon with parmesan or some kind of spicy gruyere cheese. I just can’t help myself! I can talk for ages about cheese and fruit, so let’s just stick to the watermelon salad for now. 🙂

Watermelon Salad with feta

Making the salad

It really is so easy to put together this little masterpiece…

Get your hands on a really sweet and red watermelon. Cut up a few slices. Resist the urge to shove the delicious fruit straight in your mouth and carry on with cutting it up into medium sized bites.

Chop up the tomatoes. Again friendly reminder, get really good quality tomatoes. With such humble and few ingredients, there is nowhere to hide. You need quality ingredients.  Then put tomatoes and watermelon together in a bowl.

Crumble the feta cheese on top. Whisk together the olive oil, balsamic vinegar, orange juice and rosewater and drizzle onto your salad. Scatter a few barley rusk bites on top and that’s it!

I get my rusks from a Greek deli. If you can’t find mini bites, you can use one big rusk broken in pieces. Alternatively, you can use barley bread. Slice it up, bake in the oven until dry and break it up in pieces.

Summery watermelon salad with feta

Summery watermelon salad with feta. It’s fresh, earthy and acidic at the same time. A mouthful of tasty explosion that will refresh your senses!

  • 5 red tomatoes, medium sized, sliced
  • 450 g (1 lb) watermelon flesh, chopped in big bites (cleaned watermelon)
  • handful barley rusk bites
  • 100 g (3.5 oz) feta cheese, crumbled

For the vinaigrette

  • 45 ml (3 tbsps) olive oil
  • 15 ml (1 tbsp) balsamic vinegar
  • 30 ml (2 tbsps) orange juice, freshly squeezed
  • 5 ml (1 tsp) rosewater
  1. Get some really sweet and red watermelon. Cut it up into medium sized bites.

  2. Chop up the tomatoes and then put tomatoes and watermelon together in a bowl.

  3. Crumble the feta cheese on top.

  4. Whisk together the olive oil, balsamic vinegar, orange juice and rosewater and drizzle onto your salad. Scatter a few barley rusk bites on top and that’s it!

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Tomato fritters – Ntomatokeftedes

It can’t be a summer without sweet, fleshy, delicious tomatoes. And in this dish, they are the centerpiece. Because tomatoes are so crucial, please please use extra good quality ones. My grandmother typically made this ntomatokeftedes (tomato fritters) in the summer when tomatoes are at their peak. Big and red and irregularly shaped, they should be soft to the touch, but extremely beafy inside. So much so that when you grab one in your hand and poke it with your thumb, you feel the flesh merely squeezing in and only underneath your thumb, the rest of the tomato is intact.

In my father’s vegetable garden in Greece, when I want to make a salad I just cut the tomatoes straight from the plant. Then slice them up on a plate with olive oil, feta cheese and oregano and I have the perfect lunch. Right there on the patio, next to the mesmerizing vegetable plants. It doesn’t get much fresher and simpler than that! I think it’s that simplicity that actually allows you to connect and savor the food all the more.

How to make the mixture

If you love tomatoes as much as I do, you will love ntomatokeftedes. Basically they are tomato fritters. That’s it, simple. So you take your tomatoes and chop up half of them. The other half you grate by hand. I find that this half/half way of prep makes the fritters juicier.

So put the tomatoes in a bowl. Throw in your beaten egg, grated onion, strong oregano and dried thyme. Now chop up your mint and add it together with the crumbled feta. Put in salt and pepper. Next, you add the flour tbsp by tbsp mixing lightly each time. The consistency should be just thick enough to be spooned out and into the frying pan. The batter should stick together, but not too thick.  If it is too thick, the taste will be “floury”.

To fry the ntomatokeftedes

Heat up some olive oil over medium low fire. Use a tablespoon to spoon the mixture into the frying pan. Fry each side for 2-3 mins. I repeat medium to low fire here because it’s important to not overcook them. They should be golden brown and crispy outside but slightly raw inside.

 

When my palate fills up with those semi raw tomatoes, I can feel that beachy, summery carefreeness. I am almost on that beach getting my feet wet! After all, isn’t that what makes food magic? It’s ability to bestow an experience upon us that can transport us from one feeling to the other. I think that’s pretty amazing!

Bon appetit!

Ntomatokeftedes – Tomato fritters

Ntomatokeftedes – Tomato fritters, is a quite popular dish in Greece. Hearty and juicy and full of summer and beaches and carefreeness.

  • 500 g good quality tomatoes (half chopped / half grated) (( abt 17.5 oz))
  • 12 tbsp all purpose flour
  • 1 tsp baking powder
  • 1 tsp strong oregano
  • 1/2 tsp dried thyme
  • 7 tbsp fresh mint, chppped
  • 2 tbsp fresh basil, chopped
  • 130 g feta, crumbled (4.5 oz)
  • salt and pepper to taste
  1. Chop up half of your tomatoes and grate the other half. Put them in a bowl.

  2. Throw in your beaten egg, the grated onion, the oregano, the dried thyme, the mint and basil. Add in the feta cheese and salt and pepper to taste.

  3. Next, you add the flour tbsp by tbsp mixing lightly each time. The consistency should be just thick enough to be spooned out and into the frying pan. The batter should stick together but not too thick.

  4. Heat up some olive oil over medium low fire. Use a tablespoon to spoon out the mixture into the frying pan. Fry each side 2-3 mins or until golden brown. Don’t overfry them, you want them slightly raw on the inside. 

Super easy mini Cheese pies

Sometimes a girl needs her cheese pie. And because that particular day I had no extra time to spare, I came up with a really quick recipe for super easy mini cheese pies. I kid you not, it was 5 pm when I thought of making the pies and by 6 pm we had to leave for our afternoon swimming. Well not only did I make them, but they turned out to be a hit too! Especially with my 1.5 year old as you can see below.

If you ever find yourself in Greece, you have to have a cheese pie.

There are bakeries on every other corner baking bread, savory pies, cream filled fillo pastries and everything in between. In case you are an early riser all the better, just let your nose lead you there. My husband Rob is in love with those pies. Whenever we visit Greece, we are not going anywhere without stopping on the way (sometimes twice…) to get a cheese pie and a coffee. They are cheap, delicious and easy to devour on the go. This is why everyone loves them. Kids love them, and they make a great side addition on your party table. So lets make them!

Making the dough:

Depending on the flour you are using, you might need a little bit more or less to get the consistency right. So start by adding the 1 1/2 cup of the flour together with baking powder in a bowl. Right after add in the yogurt and melted butter.  Mix together by hand until well combined. Now start adding the rest of the flour bit by bit, while kneading. This dough requires very little kneading. When the flour is almost all in, form the dough in a big ball and lift it up with both hands. “Play” a bit with the ball, move it from hand to hand. Does it stick on your skin? If yes, it needs a bit more flour. If it is just at the point where it doesn’t stick, it’s ready! If you have 15 mins to spare, let it rest in the fridge.

To assemble the cheese pies:

First, line a tray with baking paper and grease it with butter.

Have ready a little plate with some flour in, just in case you need it.

Take a small piece of dough, the size of a whole walnut shell. Squeeze it down in between your hands so that it forms a little circle.

 

Forming the dough

 

Put in some feta cheese and squeeze in with your fingers a little bit more than you think it’s ok (some cheese will melt away while baking). So squeeze in with your index fingers and bring together the dough edges with your thumb and middle fingers. Press the dough so that it sticks nicely. Done!

Place the cheese pies on the tray and brush them with beaten egg. Don’t worry if the dough doesn’t look so smooth. Baking will take care of that!

Bake them for 20-25 mins at 190 C / 375 F, The color has to be light golden.

 

Super easy mini Cheesepies

Sometimes a girl needs her cheese pie. And because that particular day I had no extra time to spare, I came up with a really quick recipe for super easy mini cheese pies. Super easy and delicious!

  • 2 1/8 cups all purpose flour
  • 1 tsp baking powder
  • 70 g butter ((2.5 oz))
  • 200 g greek yogurt ((7 oz))
  • 1/2 tsp salt
  • 300 g feta cheese ((10.5 oz))
  • 1 egg beaten
  1. Making the dough:

    Depending on the flour you are using, you might need a little bit more or less to get the consistency right. So start by adding the 1 1/2 cup of the flour together with baking powder in a bowl.

  2. Then add in the yogurt and melted butter. Mix together by hand until well combined.

  3. Add the rest of the flour bit by bit, while kneading. This dough requires very little kneading.

  4. When the flour is almost all in, form the dough in a big ball and lift it up with both hands. “Play” a bit with the ball, move it from hand to hand. If it sticks on your skin it needs a bit more flour. If it is just at the point where it doesn’t stick, it’s ready!

  5. Let it rest for 15 mins in the fridge (if you don’t have the time, you can omit this step)

  6. To assemble the cheese pies:

    Firstly, line a tray with baking paper and grease it with butter.

  7. Take a small piece of dough, the size of a whole walnut shell. Squeeze it down in between your hands so that it forms a little circle.

  8. Put in some feta cheese and squeeze in with your fingers a little bit more than you think it’s ok (some cheese will melt away while baking).

  9. Bring together the dough edges with your thumb and middle fingers. Press the dough so that it sticks well together.

  10. Place them on the tray and brush them with beaten egg.

    Bake them for 20-25 mins at 190 C / 375 F, The color has to be light golden.

Pork tenderloin with Celery – Greek Hirino me Selino

So this is another Greek dish that I have been craving lately. My mother is visiting so we went together grocery shopping. I had a few dishes in mind for my next post, this being one of them. When I found some really nice pork tenderloin, I decided upon it. This is a hearty, meaty stew recipe to put on your table, all the better if it’s a cold winter’s day 🙂 . Now this dish is traditionally made with pork shoulder or leg. However, pork tenderloin is a great cut too. It’s full of flavour, cooks quickly and most of all has 3.5 g of fat per 100 g (abt 3 oz) of meat. That’s as much fat content as in chicken breast! Hello, are you with me? As fatty as a chicken breast. So what are you waiting for?

 

First of all, you start by cooking your tenderloins (I used 2 here). So you wash them and pat them dry. Grind some salt and pepper on all sides. In a Dutch oven drizzle just a bit of olive oil and add a teaspoon of mustard. Mix a little and set your heat to high-medium. Saute the tenderloins for around 7-8 mins, until they have a golden brown color. Put them aside.

 

Add one more tbsp of olive oil and saute the onions for 2 min, add the celery and leeks and keep sauteing for about 10 min. You want them to soften up just a bit. At this point add 3 cups of hot water. Let it cook for 2-3 min more. Then you add the tenderloins and the rest of the olive oil. The meat will cook quickly and should be ready in about 20-25 min over medium heat. Don’t overcook it because this specific cut can become hard. Also, I added some nice fresh scallions 10 min before the food was done.

 

Be sure you check the food’s seasoning and adjust the salt and pepper. I serve this dish with plain rice so I like it saucy. but not too watery. If you want to thicken it up, use cornflour. In a small bowl dilute one tsp corn flour with 2-3 tbsp of water, mix well and add in the pot while still cooking. Stir immediately and check the consistency of your sauce. This dish goes also well with baked potato wedges.

Pork tenderloin with celery

This is a Greek stew like recipe with aromatic celery, leeks and delicate pork tenderloin. It is delicious and guilt-free as pork tenderloin has very low fat content.

  • 1 kg (2 lbs 3 oz) pork Tenderloin
  • 1 medium onion (chopped)
  • 450 g (1 lb) celery (roughly chopped)
  • 200 g (7 oz ) leeks (sliced)
  • 1/3 cup extra virgin olive oil (keep 2 tbsp for sauteing)
  • 1 tsp mustard
  1. Start by cooking your tenderloins. Wash and pat dry. Grind some salt and pepper on all sides. In a Dutch oven drizzle just a bit of olive oil and add a teaspoon of mustard. Saute the tenderloins for around 7-8 mins, until they have a golden brown color. Put them aside.

  2. Add one more tbsp of olive oil and saute the onions for 2 min.

  3. Add the celery and leeks and keep sauteing for about 10 min. At this point add 3 cups of hot water and cook for 2-3 min.

  4. Add the tenderloins and the rest of the olive oil. Cook for about 20-25 min over medium heat. Serve with rice or baked potatoes

  5. If using fresh scallions, add them in 10 min before food is ready.

Tomato Loaded Barley Rusks – Greek Dakos

If you want to impress your friends with a tasty Greek dish, you must try this one. It is super simple to put together and will more than satisfy your tastebuds. You really need to find good quality tomatoes, as this is the main ingredient. Here in Dubai the season for tomatoes is now, so you can find good ones. In my case though, tomatoes come from my back yard. Have planted both cherry and  beefsteak tomatoes. They are so juicy and full of flavor.

Barley Rusks have a great, strong earthy flavor. Barley, thought to have been domesticated in Southwestern Asia, has been consumed extensively throughout history. Mostly in the Mediterranean world, but also in ancient India and the Arab world (Source: “On Food and Cooking”, by Harold McGee). Barley contains lots of fiber, iron, magnesium and vitamins among other nutrients. It’s also thought to have cholesterol-lowering abilities (Source: “On Food and Cooking”, by Harold McGee) and to improve blood sugar circulation. You can find barley rusks in any Greek (or even generally Mediterranean) Deli. I remember, there were quite a few by Bayswater in London. I always loved taking the tube over there and spent hours picking ingredients, brainstorming recipes, maybe grabbing a bite to eat.

So back to the recipe 🙂 First thing to do is roughly chop your tomatoes and put them aside. If you are using, fleshy beef tomatoes, you can also grate them. Entirely up to you.

This time I used round rusks. Its basically one round rusk cut in two. So take each round disk and run it under cold water for literally 2-3 seconds. They tend to be hard but eventually the water will soak in and they become softer as they stay. Don’t over water them because they might become too soft and crumble. Remember olive oil and tomato will go on top thus providing even more moisture.

Right after, put them on a plate. Wait 1-2 min and then discard the water from the plate. Drizzle with a little bit of extra virgin olive oil. Load your rusk with chopped tomatoes, salt to taste. Sprinkle some caper berries, crumbled feta and a bit of oregano (oregano gives it such an aroma!). And that’s it, ready to be devoured. This dish is perfect for sharing as a side or even as a light lunch.

 

Tomato Loaded Barley Rusks – Greek Dakos

This is ultimate tomato side dish that will bring a Greek touch on your table!

  • 1 double round Barley Rusk
  • 2 tbsp Extra Virgin Olive Oil
  • 300 g (11 oz) Tomatoes
  • 60 g (2 oz) Feta Cheese
  • 2 big caper berries
  • Oregano
  • seasalt
  1. Roughly chop your tomatoes and put them aside. If you are using, fleshy beefsteak tomatoes, you can grate them.

  2. Take each round disk and run it under cold water for literally 2-3 seconds and plate  them. Don’t over water them because they might become too soft and crumble.

  3. Drizzle with a little bit of extra virgin olive oil.

  4. Load your rusk with chopped tomatoes, salt to taste.

  5. Sprinkle some caper berries, crumbled feta and a bit of oregano.

 

Blood Orange Breakfast Yogurt

 

As I write this, I still have the sweetness of the blood oranges in my mouth. They are so good! Honestly, I love them. The specific oranges are not sour, rather quite sweet. So they are perfect for people that dislike the natural sourness of regular oranges. Blood oranges are usually smaller than the common orange with a deep red blush on their outer skin. The inside flesh varies from completely red to partly red. Their skin is hard to peel, so use a sharp knife.

This dish is good for breakfast, snack or even light dinner if you like. In this case, I used rolled oats to go with. They contain only 1 g of sugar per serving and lots of fiber. They are also a good source of Vitamins A & D, phosphorus, magnesium and calcium. You can use granola if you like, just make sure in the Nutrition table that it doesn’t contain too much sugar.

I also added flaxseed. I have come to adore flaxseed, it has a great earthy taste and its crunchy to the tooth. Its perfect for yogurt and salads. On top of that its it ranks very high for its health benefits. It contains lots of fatty acids, dietary fiber, several B vitamins, iron, calcium and magnesium among others. It’s good for you!

Now to make this breakfast yogurt is fairly easy. In a bowl add the yogurt and the rolled oats. Let it sit for like 5 mins so the oats soak a little and become softer. Peel the blood oranges. Cut off the two edges and then put the halves face down. Cut along stripes of peel from top to bottom. Carefully not to apple too much pressure and squeeze out much of the juice. They are tricky to peel so use a sharp knife. Then, add the flaxseeds and the dried fruit in. Squeeze the remaining orange half. Lastly you sprinkle on top the peeled orange pieces. Give it a stir and its ready for you to enjoy!

 

 

Blood Orange Breakfast Yogurt

This is a healthy breakfast yogurt with sweet blood oranges, oats and flaxseeds. Its a great way to start your day, as it’s healthy and delicious!

  • 2 blood oranges
  • 200 g (7 oz) thick yogurt
  • 3 tbsps rolled oats
  • 1 tsp flaxseeds
  • 1 tbsp dried fruit
  1. In a bowl add the yogurt and the rolled oats. Let it sit for like 5 mins so the oats soak a little and become softer.
  2. Peel the blood oranges. Cut off the two edges and then put the halves face down. Cut along stripes of peel from top to bottom. Carefully not to apple too much pressure and squeeze out much of the juice.
  3. Then, add the flaxseeds and the dried fruit in.
  4. Squeeze the remaining orange half. Sprinkle on top the peeled orange pieces. Give it a stir and its ready for you to enjoy!

[recipe]

 

Chicken Salad with Kale and winter veggies

This salad came to be as my plan B 🙂

salad-1

I went to buy blood oranges for a blood orange yogurt breakfast recipe. And surprise surprise, they were out. Hence Plan B. Chicken Salad with Kale and winter veggies. Some of the best things in life happen by accident. Though I have to confess here that it wasn’t a complete accident. I was working on chicken salad with winter veggies in my mind. And I found this gorgeous tender Kale. Brighter green in color, kind of purplish around the stem. Perfect for salad! Had some really nice heirloom carrots in the fridge. So voila, my tasty plan B in action.

The first thing to do is cook the chicken. Simple process. Wash the chicken breasts and grind some salt and pepper on each side. In a cast iron skillet (or any oven safe pan) heat up some olive oil. Saute the breasts both sides until they are nicely browned, around 10 mins on medium high. Stick the skillet in the oven for about 20 mins at 180 C / 350 F or until they are thoroughly cooked inside out. Set aside to cool down. Slice it later on for the salad.

salad-1-10

While chicken is cooking, prepare the Quinoa. Bring water to boil and add the quinoa. Let it cook for around 20 mins over medium fire. It should be relatively crunchy at the end.

Prepare your vegetables also. Wash them all very well. Cut the kale in big pieces. Peel the carrots and grate them finely. Cut the red cabbage in fine slices carefully with your knife.

salad-1-7-5

Make the dressing. In a bowl mix extra virgin olive, mustard, almond oil, white vinegar and orange juice for some natural sweetness (if you have blood oranges, even better!). It should be a fairly thin mixture when done. If its too thick, you can always add some more orange juice.

Get a nice and big bowl. Add the quinoa, kale and carrots. Sprinkle on top with the red cabbage slices. Add a little bit of salt and pepper. Scatter the chicken all around and drizzle over the dressing. I guarantee you, you will love this dish!

salad-1-7

Serves 2-3

Time: 40 mins in total

 

INGREDIENTS

 

1/2 cup uncooked quinoa + 1.5 cups water

2 medium chicken breasts, about 300 g / 10.5 oz

60 g / 2 oz fresh kale

2 medium carrots, about 160 g / 5.5 oz, finely grated

1/2 cup red cabbage, finely chopped

seasalt, pepper

 

For the Vinaigrette

3 tbsps extra virgin olive oil

3 tsps plain mustard

3 tsps almond oil

3 tsps white vinegar

2 tbsps orange juice

 

DIRECTIONS 

Wash the chicken breasts and grind some salt and pepper on each side. In a cast iron skillet (or any oven safe pan) heat up some olive oil. Saute the breasts both sides until they are nicely browned, around 10 mins on medium high. Stick the skillet in the oven for about 20 mins at 180 C / 350 F or until they are thoroughly cooked inside out. Set aside to cool down. Slice it later on for the salad.

While chicken is cooking, prepare the Quinoa. Bring water to boil and add the quinoa. Let it cook for around 20 mins over medium fire.

Wash your vegetables very well. Cut the kale in big pieces. Peel the carrots and grate them finely. Cut the red cabbage in fine slices carefully with your knife.

Make the dressing. In a bowl mix extra virgin olive, mustard, almond oil, white vinegar and orange juice. It should be a fairly thin mixture when done. If its too thick add some more orange juice.

In a big bowl add the quinoa, kale and carrots. Sprinkle on top with the red cabbage slices. Add a little salt and pepper. Scatter the chicken all around and drizzle over the dressing.

 

 

Seabream with peas and dill

Cooking for two was the idea behind this recipe. So I thought something light, healthy and simple to put together. I found some really nice seabream. If you are in the US you can use snapper or seabass.  I love fresh fish with vegetables and fresh dill. Dill my friends is an herb that I highly recommend for fish. It gives a fresh and slightly lemony finish with a hint of anise. It goes hand in hand with the delicate texture of fish. I also had some fresh peas in the fridge… and some gorgeous carrots. By the way, peas, carrots and dill make the perfect veggie side at your dinner table. But that’s a recipe I’ll have to delve into another time.

For the seabream, you can ask your fishmonger to clean the fish. Heads off, descaled and belly cleaned. Now take your fish and wash it thoroughly. Set aside. Put some olive oil in a baking tray and add the carrots, peas, pepper and spring onions. Sprinkle with chopped dill. Season with salt and pepper. Give it all a good stir so the olive oil blends in well. Remember to leave some veggies on the side for stuffing in the fish. Because the fish cooks very quickly, we will give our vegetables a headstart. Stick the tray in the oven for 20 mins at 180 C / 350 F.

DSC_0296-4

Now its time for the fish.  Grab the veggies you set aside and the onion and stuff them inside the belly of the fish as much as you can.  Use a toothpick to close the vegetables inside the fish.  Insert the toothpick across both outer ends of the fish belly. Push the skin so that it tucks in as much as possible. This way that the vegetables are stuffed nice and tight inside.

DSC_0297-4

Check your vegetables.  When you think they need another 20-25 mins take the tray out. Place the fish on top and sprinkle with some more dill. At this point if the liquid in your food looks like it’s diminishing a lot, please add a cup of hot water. It’s nice to have a bit of liquid (full of flavor and aromas!) at the end. It goes well on the fish and brings a lot of flavor to your dish. Put your tray back in the oven and cook for another 20-25 mins at 180 C / 350 F. The fish does cook fairly quickly, but cooking times vary from oven to oven. You want to make sure to cook it thoroughly. To check that, try peeling of the big bone in the middle, does it come off easily? Yes? It’s done! If it sticks a little to the meat the fish needs more time.

I find this recipe delicious, let me know how it works for you 🙂

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Serves 2

Time:10 mins preparation, 40 mins cooking

INGREDIENTS

1200 g / 2 lbs 10 oz  Seabream, 2 fish heads off, descaled and belly cleaned (US substitute  Snapper or Seabass)

1/2 bunch dill

3 carrots

5 spring onions

1 red bell pepper

200 g / 7 oz fresh peas

extra virgin olive oil

1 cup hot water

2 toothpicks

 

DIRECTIONS 

Take your fish and wash it thoroughly. Set aside.

Put some olive oil in a baking tray and add the carrots, peas, pepper and spring onions. Sprinkle with chopped dill. Season with salt and pepper. Give it all a good stir so the olive oil blends in well. Leave some veggies on the side for stuffing the fish. Stick the tray in the oven and cook 20 mins at 180 C / 350 F.

To prepare the fish grab the veggies you set aside and the onion and stuff them inside the belly of the fish as much as you can.  Use a toothpick to close the vegetables inside the fish.  Insert the toothpick across both outer ends of the fish belly. Push the skin so that it tucks in as much as possible. Salt and pepper on top.

When you think they need another 20-25 mins take the tray out. Place the fish on top and sprinkle with some more dill. If there is just a little liquid in the tray, add a cup of hot water.

Put your tray back in the oven and cook for another 20-25 mins at 180 C / 350 F or until fish is thoroughly cooked. To check if the fish is cooked, try peeling of the big bone in the middle, if it comes off easily, its done! If it sticks a little to the meat the fish needs more time.

Enjoy.