An extra light dish to serve on a hot day. The fish has a lemony bent that goes well with the cool yogurt. Make more of the yogurt mix to serve on the side or as a dip for thick slices of cucumber.
MAKES 28 BITES
MAKE THE ZESTY GREEK YOGURT
1 CUP Greek yogurt
2 TB mint, minced
1 TB oregano, minced
1 TB basil, cut into thin ribbons
1 TB lemon zest
1 tsp fresh lemon juice
1 clove garlic, crushed in a garlic press
1/2 tsp salt
Whisk ingredients together in a small bowl.
PREHEAT OVEN 375ºF… MAKE THE COD
1 1/2 LB cod fillet, 1-inch thick
zesty greek yogurt
EV olive oil
bibb lettuce, leaves separated
Cut fillets into bite-sized pieces that will fit on the lettuce leaves. Season with salt. Cover the tops with a smear of the yogurt. Place in pyrex baking dish, lightly greased with EV olive oil, do not crowd. Bake for about 18 min, till cooked through. Remove from oven and squeeze lemon over the fillets. Add a dollop of the yogurt and place in a lettuce wrap.
See more recipes inspired by the flavors of Greece in 17 Greek Food & Wine