This dish came together rather quickly because A) I was hungry and way too busy to do otherwise and B) a couple of the components were from leftovers. The two leftovers were the Parsley Salad (dip) and the Artichoke Salad – both served at last month’s Greek Supper Club. The Parsley Dip was smeared on the inside of a Basa (white fish) fillet that I then rolled-up and secured with a tooth pick.

The fish is then baked and after almost 30 minutes I add some boiled potatoes and top with some the leftover artichoke salad. Other components of the dish are a seasoned fish wth olive oil, salt, pepper and some finely chopped lemon verbena (an herb I love with chicken & fish). A splash of white wine and a drizzle of olive oil and into the oven she goes.

The dish is finished off with spoonfuls of the vegetable medley and artichoke salad, a squeeze of lemon juice and a sprinkle of dried Greek oregano to anchor the dish on the savory side. A little more involved recipe if you consider there are three recipes in one but you could always take my approach and make one at a time…. bringing all three together with this most satisfying fish dish that’s also easy on the eye.

Herb-Stuffed Fish With Artichokes, Potatoes & Lemon Verbena

(serves 4)

4 basa fish fillets, rinsed and pat-dry (or other white fish fillet)

extra-virgin olive oil

salt & pepper

1/4 cup chopped fresh lemon verbena

some Parsley Salad

1/4 cup dry white wine

1/4 cup hot water, olive oil

Accompaniment

Artichoke Salad

boiled potatoes

Garnishes

lemon slices, squeeze of lemon juice, dried Greek oregano, lemon verbena

Pre-heated 375F oven

1. Drizzle some olive oil on both sides of the fish and season with salt, pepper and lemon verbena. Smear some Parsley Salad on the skin side of the fish and roll-up and secure with a toothpick.
2. Place the rolled-up fish fillets on a baking tray, drizzle with olive oil and white wine and pour water into the pan. Place in your pre-heated oven for 20-25 minutes. In the meantime, boil your potatoes (skin on) on until fork-tender then drain, peel skins off with back of a knife and reserve/keep warm.
3. Once your fish is opaque and cooked-through (stick a toothpick in to test doneness) and remove from the oven. Squeeze some lemon juice to loosen the sauce and place each serving of fish on a plate.
4. Quarter the potatoes, divide among the plates and place the poached artichokes and vegetable medley on top of the artichokes and potatoes. Pour pan juices over the fish, sprinkle with dried Greek oregano and garnish with lemon verbena.
5. Serve with a Thalia white from Crete.