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How to make easy lemon baked Greek fish

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cf_fraiser

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This is one of the tastiest and easiest recipes!! The fish is so tender and juicy :) Let me know if you like the recipe
  • 4 fish filets (any type of fish will work)
  • 1 recipe oil and lemon dressing (ladolemono)
  • 1 lemon, sliced
  • 2 tablespoons chopped parsley, to garnish
greek-lemon-baked-fish-720x405.jpeg
 
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cf_fraiser said:
This is one of the tastiest and easiest recipes!! The fish is so tender and juicy :) Let me know if you like the recipe
  • 4 fish filets (any type of fish will work)
  • 1 recipe oil and lemon dressing (ladolemono)
  • 1 lemon, sliced
  • 2 tablespoons chopped parsley, to garnish
View attachment 470
Click to expand...
Looks so tasty!! Anything seafood with lemon is just gold
 
This looks like a phenomenal recipe, thanks for sharing - simple and delicious! Lemon is the best on seafood.
 
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Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

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But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

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Is lamb or beef more traditional for giouvetsi?

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