Happy Easter to all my friends celebrating Easter tomorrow.
For us Orthodox, it’s Palm Sunday tomorrow and one of the two times during Lent where fish is allowed to be eaten. The other day was on the 25th March, the Anunciation on the Holy Mary, when I cooked this recipe, as we avoided the traditional Bakaliaros (Cod) which is deep fried, due to my husband’s diet for gallbladder.
It is not by coincidence that I chose to combine the perch with rosemary, garlic and olive oil. We all know about the properties of olive oil and how good garlic is but rosemary also contains many beneficial properties, worth including it in our nutrition.
Rosemary is a tonic, astringent, restorative herb, that relaxes spasm and increases the rate of perspiration, while stimulating the liver and the gallbladder. It improves digestion and circulation and controls pathogenic organisms.
It has antibacterial, antifungal, antiviral, spasmolytic, antioxidant, smooth muscle, modulating, analgesic, venotonic, as well as anti-inflamatory properties.
You should know that potatoes and fish require different cooking time. If the potatoes and fish are cooked together, by the time the potatoes are ready the fish will dry out and become as hard as the sole of a shoe. I don’t know if you use this expression in English but we use it a lot in Greece. So to make this recipe, first I baked potatoes the way we bake them in Greece but also added some rosemary leaves. When the potatoes were almost ready, I added the perch which I had previously marinated in a mixture of rosemary, garlic, oregano, lemon and olive oil. I then made it into a roll and wrapped it in parchment paper so as not to dry and retain all the juicy flavors of food. The cooking time will depends on how thick the perch is. As I made it into a roll it was quite thick so I baked it for about 30 minutes otherwise it takes about 20 minutes to cook.
Besides being a very light and healthy dish it is also very tasty and worth trying either on a diet or not.
Perka sti Ladokolla (Perch en Papillote) with Fresh Rosemary and Garlic, recipe by Ivy
Preparation time: 20 minutes
Cooking time: 1 hour 25 – 30 minutes
2 perch fillets, fresh or frozen (about 1 kilo each)
Salt and freshly grated black pepper
1 clove garlic
2 tbsp agourelaio* or extra virgin olive oil
2 tbsp lemon juice
1 sprig fresh rosemary, only the leaves
½ tsp oregano
For roasted potatoes:
6 medium potatoes (1 potato per person)
Freshly ground black pepper
1 tablespoon oregano
1 sprig rosemary, only the leaves
1/4 cup lemon juice
1/2 cup olive oil
1 cup water
Note: Agourelaio is extra virgin olive oil pressed from unripe, green olives.
Peel, wash and cut the potatoes in the middle and then cut each half into three or more wedges, depending on the size of the potatoes, about 2 cm thick.
Put them in a baking dish and sprinkle with salt, pepper, rosemary and oregano and mix them well. Add the lemon juice, olive oil and water and cover the baking dish with aluminium foil.
Preheat oven to 180o C / 350 F and bake until golden on both sides.
Meantime, wash and dry fish. Remove any bones. Season with salt and pepper.
In a food processor add all the remaining ingredients and mix. Brush on the fish. (Add remaining in the potatoes)
Wrap in parchment paper.
When potatoes are almost roasted, remove the aluminium foil and place the fish on top of the potatoes. If needed add some more water and bake for 25 – 30 minutes.
Disclaimer: I’m not a doctor, I’m not a surgeon and I’m not a dietician. Each person may have different symptoms, so please consult your doctor before following this diet.
Recipes adapted for Gallbadder Diet:
Kopiaste and Kali Orexi,