Globecooking recipe : Ouzo-doused fish (Cyprus)

This recipe, from my Cyprus-themed Kitchen Trotter box, was a simple dish to throw together after a busy day at work.

It required two ingredients from the box - some Cyprus black lava salt (which is a naturally occurring mix of active charcoal and salt) and a little bottle of Ouzo, which is an anise flavoured aperitif. I don't like the flavour of aniseed so I was worried it would be overpowering, but it actually just imparts a delicate hint of anise to the finished dish.

Ouzo-doused fish

ingredients :

30ml ouzo

Cyprus black lava salt (or just regular salt & pepper) 

2 lemons

fillets of white fish

1kg potatoes

50g pitted black olives

2 red onions

6tbsp olive oil

2tbsp capers

fresh coriander and dill

Put the potatoes on to boil, without peeling them. Drain and leave to go cold. (Or use up leftover boiled potatoes from the day before.)

Put the fish in an ovenproof dish and drizzle over 1tbsp of the olive oil, the ouzo, the lemon juice and the dill. Season with salt and pepper. Leave to marinate for 15 minutes then put it in the oven at 180° for 10 minutes.

As it was a cold autumnal evening, I didn't fancy a cold garnish so I just served the baby potatoes, hot, topped with butter and salt flakes. If you want to follow the original recipe though, dice the cold potatoes (removing the peel if you prefer) and put them in a bowl with the chopped coriander and dill, olives, finely sliced onions and capers. Add the juice of a lemon as well as the remaining olive oil, salt and pepper. Mix it all up and chill until you're ready to serve the fish.

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Adding to this month's #KitchenClearout linky as it is a great way of using up leftover boiled potatoes.