Ratatouille

Ingredients

2 onions, chopped
1/2 cup extra-virgin olive oil
1 pound eggplant (aubergine), diced
1 pound zucchini (courgettes), diced
1 red or yellow bell pepper (capsicum), seeded, cored, and cut into thin strips
1 green bell pepper (capsicum), seeded, cored, and cut into thin strips
2 pounds tomatoes, peeled, seeded, and chopped
1 bay leaf
1 tablespoon finely chopped fresh thyme
2 cloves garlic, finely chopped
salt and freshly ground black pepper
1/2 cup black olives
fresh basil, torn

Method

1. Saute the onions in the oil in a large saucepan over medium heat until softened, about 5 minutes.
2. Stir in the eggplants and zucchini, followed by the bell peppers, tomatoes, bay leaf, thyme, and garlic. Season with salt and pepper.
3. Cover and simmer over low heat for 50 minutes.
4. Stir in the olives and garnish with the basil.
5. Serve hot.

Makes 6 servings.

Source: Modern Mediterranean Cooking

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Stuffed Bell Peppers

Ingredients

4 yellow bell peppers (capsicums), cut in half lengthwise, seeded, and cored
2 tablespoons salt-cured capers, rinsed and finely chopped
2 cloves garlic, finely chopped
1/2 cup fine dry bread crumbs
2 tablespoons finely chopped fresh parsley
2 tablespoons golden raisins (sultanas), soaked in warm water for 1 hour and drained
2 tablespoons pine nuts
1/2 extra-virgin olive oil
salt and freshly ground black pepper

Method

1. Preheat the oven to 400°F (200°C).
2. Place the bell peppers skin-side down in a large roasting pan.
3. Bake for 5 minutes.
4. Mix the capers, garlic, bread crumbs, parsley, golden raisins, pine nuts, and oil in a medium bowl. Season with salt and pepper.
5. Spoon the mixture into the cavities of the partly cooked bell peppers.
6. Bake until the filling is browned and the bell peppers are softened enough to eat, 10-15 minutes.
7. Serve warm.

Makes 4 servings.

Source: Modern Mediterranean Cooking

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Hake and Clams with Salsa Verde

Ingredients

4 hake steaks, about 3/4-inch thick
1/2 cup flour for dusting, plus 2 tablespoons
4 tablespoons olive oil
1 tablespoon lemon juice
1 small onion, finely chopped
4 garlic cloves, crushed
2/3 cup fish stock
2/3 cup white wine
6 tablespoons chopped fresh parsley
3 ounces frozen petits pois
16 fresh clams
salt and ground black pepper

Method

1. Preheat the oven to 350°F.
2. Season the fish with salt and pepper, then dust both sides with flour.
3. Heat 2 tablespoons of the oil in a large saute pan, add the fish and fry for about 1 minute on each side. Transfer to an ovenproof dish and sprinkle with lemon juice.
4. Clean the pan, then heat the remaining oil. Add the onion and garlic and cook until soft. Stir in
   2 tablespoons flour and cook for about 1 minute. Gradually add the stock and wine, stirring until thickened and smooth. Add 5 tablespoons of the parsley and the petits pois and season with salt and pepper.

5. Pour the sauce over the fish and bake in the oven for 15-20 minutes, adding the clams to the dish 3-4 minutes before the end of the cooking time.
6. Discard any clams that do not open, then sprinkle with the remaining parsley before serving.

Makes 4 servings.

Source: Healthy Mediterranean Cookbook

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Oven-baked Parmesan Chicken

Ingredients

1/2 cup fresh white bread crumbs
3/4 cup freshly grated Parmesan cheese
2 scallions (spring onions), finely chopped
finely grated zest and freshly squeezed juice of 1/2 lemon
1/4 cup butter, melted
salt and freshly ground black pepper
4 boneless skinless chicken breast halves
2 tablespoons finely chopped fresh parsley
green beans, to serve

Method

1. Preheat the oven to 425°F (220°C).
2. Mix the bread crumbs, Parmesan, scallions, lemon zest, and butter in a small bowl. Season with salt and pepper.
3. Using a fork, press the mixture onto the chicken breasts to coat them evenly.
4. Transfer to a roasting pan.
5. Bake until tender and cooked through, 20-30 minutes.
6. Remove the chicken from the pan and keep warm.
7. Add the lemon juice and parsley to the pan juices and mix well. Pour these juices over the chicken and serve hot with green beans.

Makes 4 servings.

Source: Modern Mediterranean Cooking

Warm Salad of Monk Fish and Shrimp

Ingredients

5 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon crushed black peppercorns
1/2 teaspoon crushed fennel seeds
1/2 teaspoon crushed red pepper flakes
4 ounces thin monkfish fillets, membranes removed
12 jumbo shrimp, peeled and deveined
3 tablespoons sherry vinegar
1/2 cup clarified butter
1 large tomato, peeled and diced
2 tablespoons chopped fresh chervil
2 heads Belgian endive

Method

1. Mix 1/4 cup of oil, 1 teaspoon salt, lemon juice, peppercorns, fennel seeds, and red pepper in a shallow dish. Add the monkfish, turn once or twice, and set aside to marinate for 1 hour.
2. Heat the remaining 1 tablespoon of oil in a large frying pan over high heat. Take the fish fillets out of the marinade and cook until lightly browned, 2 minutes on each side. Keep warm.
3. Add the shrimp to the pan and toss over high heat until cooked through and lightly browned, about 2 minutes. Remove and keep warm.
4. Remove the pan from the heat and add the sherry vinegar and the marinade and let it bubble as the heat dissipates.
5. Add the clarified butter, tomato, and chervil. Season with salt and pepper.
6. Arrange the endive, fish, and shrimp on four serving plates and spoon the sherry and butter dressing over the top. Serve hot.

Makes 4 servings.

Source: Modern Mediterranean Cooking