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Olive and caper Chicken Thigh Gratin
Weeknight-friendly Chicken Thigh Gratin with the olive and caper we come back to again and...
Greek · Breakfast
Greek Cod Toast
Our tested Steamed Cod Toast: herby, generous, and balanced with feta and dill. Serves 6 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. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the greek yoghurt and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly 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.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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