Rinse filets and pat dry. Sprinkle on both sides with RANDA'S SPICE
and HELLENIC HERB BLEND and dredge in flour. Heat oil in a shallow
frying pan and add filets. Brown on both sides over medium heat.
If filets are thick, reduce heat a little so they will cook through. When
the fish has browned and flakes when pierced with a fork, transfer to a
serving platter. Pour Avgolemono Sauce on top and sprinkle with
chopped parsley.
Serve with Hellenic Carrots and Zucchini and Greek
Home-baked Potatoes
Category
All Good Spice
Breads
Frying
Greek HERB BLEND
HUMMUS SPICE
KIBBIE SPICE
Lemon
Seafood
Servings
Makes 3 to 4 servings
Author
- 1 lb fish filets (cod, perch, etc.), cut into 3 or 4 servings
- SPICE BAZAAR RANDA'S SPICE
- SPICE BAZAAR HELLENIC HERB BLEND
- 1/2 cup flour
- 1/4 cup salad oil
- 1 recipe Avgolemono Sauce prepared with vegetable broth
- 2 Tbsp chopped parsley