Bigger Meze

Tonight I was on my own for dinner and made this Greek Style Cod & Roasted Veg, with some crusty bread on the side.

The cod fillet was firstly dipped in lemon, oil and butter then in a mix of flour, seasoning and spices, before being seared in a pan and baked in the oven with a parsley garnish.

A very simple meal for one but the fish could easily be scaled up for however many people you’re cooking for. I think this dish would also work well as part of a meze / tapas style meal alongside a few other prawn, meat and veggie ones.

My idea for the future is to develop a sharing style menu that includes Little Meze (appetisers / starters), Bigger Meze (small plates for ordering a few of to have as a main course) then Sweet Meze (a selection of desserts served in smaller portions so you can each have more than one without fighting over who has stolen another person’s spoonful!)


Leave a Reply

Your email address will not be published.