An extra light dish  is THE way to serve party food for a scorcher, and we know our summers are now full of those extra hot days. Cod in the recipe is served alongside a cool yogurt, with the addition of fresh herbs and served on lettuce leaves.

The fish has a refreshing, lemony bent that goes well with the cool yogurt. Make more of the yogurt mix to serve on the side or put it out for dipping thick slices of cucumber. We’ve got more Greek recipes for a hot summer party at this link.

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
salt
zesty greek yogurt

EV olive oil

1 lemon
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