Mediterranean-Style Marinated Fish (Or Chicken!) Fillets |
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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 6 |
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This is adapted from a recipe that came with some Penzeys spices I got as a wedding gift. It is fabulous. Cook time includes maximum possible marinade time. I think some feta sprinkled on top would be wonderful. Ingredients:
2 (4 ounce) fish fillets or 2 (4 ounce) boneless skinless chicken breasts |
2 tablespoons olive oil |
2 teaspoons red wine vinegar |
1/2 teaspoon ground black pepper |
1/2 teaspoon basil or 1/2 teaspoon thyme |
1/4 teaspoon garlic granules |
2 bay leaves |
1/4 teaspoon kosher salt |
crumbled feta cheese (optional) |
Directions:
1. In a shallow bowl, mix oil, vinegar, pepper, basil/thyme and garlic.
2. Coat both sides of fillets.
3. Break bay leaves into 3-4 pieces, press onto both sides of fillets.
4. Cover with plastic wrap and refrigerate at least 1 hour or overnight (overnight is better!) Remove bay leaves and discard extra marinade.
5. Sprinkle with salt and cook over medium high heat in large skillet (nonstick is best).
6. For example: a thick cod fillet will need about 4 minutes per side, thin long fillets 2-3 minutes/side.
7. Drippings in the pan are great on pasta-deglaze pan by adding a bit more red wine vinegar (or just WINE!) and toss with freshly cooked (not rinsed!) warm pasta.
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