Greek roasted potatoes, asparagus & sautéed wild-caught grouper
Yesterday I made a simple supper that was bursting in fresh lemony flavor. I covered the potatoes in lemon juice before baking them and zested the asparagus in the sauté pan. I couldn’t resist squeezing a few wedges over the whole plate before digging in.
Covered in the good stuff: lemon juice, garlic, oregano
This is the official recipe from Kitchen Playdates. I used about a pound of potatoes, but kept in all four garlic cloves. The rest of the stuff I didn’t measure, but I don’t think you can really go wrong with any of these ingredients.
Greek Roasted Potatoes (Serves 4)
- 2 lemons
- 2 pounds small red, white or fingerling potatoes, halved
- 1/3 cup olive oil
- 1/2 tsp. dried oregano or 5 sprigs fresh
- 4 cloves garlic crushed
- 1/2 pound feta cheese, crumbled
- 2 cloves garlic, finely chopped
Preheat the oven to 425 degrees Fahrenheit with a large rimmed baking sheet in it. Juice the lemons, then toss the juice and rinds together with the potatoes, olive oil, oregano and crushed garlic. Spread over the hot pan. Roast for 25-30 minutes, stirring with a spatula occasionally until the potatoes are almost cooked. Remove from oven and top with feta and chopped garlic. Continue baking for 8 minutes, until cheese is slightly brown and crusty. Season with salt and pepper.
For the asparagus I heated a few tablespoons of water in a sauté pan over medium heat. I cut the stalks into 2 inch pieces and cooked them in the water for a few minutes until they turned bright green and the water evaporated. I added lemon zest after turning the heat off. The whole process took about five minutes. In another pan I heated a dab of butter with a tablespoon of olive oil. I sprinkled the grouper with salt and pepper and cooked it for a few minutes on each side, until the middle was cooked through. Once everything was on the plate I squeezed extra lemon juice over it all.
What’s your favorite fresh and simple dinner?