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One-Pot Fish with Greek Salad and Greens
Everything in a Greek salad cooked in a single pot: onion, potato, tomato, olives and greens softened together, with white fish steamed on top under a cloud of dill and parsley.
- YieldServes 4
- Hands-on40 min
- Total1 h 3 min
- Difficulty
Ingredients
- 60 mlextra-virgin Greek olive oil, 1/4 cup, plus more for drizzling
- 1large red onion, coarsely chopped
- 4Yukon Gold potatoes, peeled and cut into 1.5 cm cubes
- 4firm ripe tomatoes, cored and cut into 6 wedges each
- 120 mldry white wine, 1/2 cup
- 6 cupsfresh spinach or Swiss chard, coarsely chopped
- to tastesea salt and freshly ground black pepper
- 8sun-dried tomatoes, soaked, drained and chopped
- 16kalamata olives, pitted
- 4white-fleshed fish fillets (sea bass, grouper or red snapper), 225 to 285 g each
- ½ cupfresh dill, snipped
- ½ cupfresh flat-leaf parsley, chopped
- 1lemon, finely grated zest only
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