Greek · Dinner
Fried Fish Platter with Garlic Dip
Greek-style fried white fish fillet dusted lightly with cornstarch and pan-fried in minimal oil, paired with a yogurt-based garlic dip. Served with fresh cucumber and tomato, scattered with parsley, and a lemon wedge for brightness.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
336Calories
36.9gProtein
14.1gFat
15.8gCarbs
4.4gSugar
1.9gFiber
762mgSodium
101mgChol
2.9gSat Fat
780mgPotassium
120mgCalcium
1.6mgIron
1.5mcgVitamin B12
22mgVitamin C
Goes well with
Freshly squeezed lemon juice with still water and a pinch of sea salt
local
Greek Ouzo (anise aperitif)
international
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat the fish dry, season with salt and pepper, dust with cornstarch, shaking off excess. Finely grate the garlic.
2
Whisk
Stir grated garlic, Greek yogurt, and lemon juice until smooth; set the dip aside.
3
Sear
Heat half the oil in a nonstick skillet over medium-high heat until shimmering. Lay in the fish and fry 3–4 minutes until the underside is golden and lifts cleanly.
4
Plate
Flip the fish carefully, drizzle with remaining oil, fry 3–4 minutes over medium heat until golden-brown and flesh flakes easily. Transfer to plate with sliced cucumber, halved tomatoes, parsley, and lemon wedge; serve with dip.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g white fish fillet (cod or similar firm white fish)
- 2 tbsp2 tbsp cornstarch
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp olive oil, divided
- 4 cloves4 cloves garlic
- 6 tbsp90g Greek yogurt
- 2 tsp2 tsp lemon juice
- 11 small cucumber
- 88 cherry tomatoes
- 22 lemon wedge
- 2 tsp2 tsp parsley
