Greek
Greek
Olive and caper Chickpea Hotpot
A island take on Chickpea Hotpot, built on olive and caper and finished the way we like it....
Greek · Snack
Greek Cod Dip
Our tested Baked Cod Dip: sun-drenched, generous, and balanced with feta and dill. Serves 2 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the red wine vinegar and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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