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Recipe for family meals :

Greek-Style Fish Fillets

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"This gourmet-style entrée takes less than forty minutes to make and twenty minutes of that is maintenance free. Serve with a mixed green salad and a cold glass of Nestea".


1 tablespoon olive oil
1 small onion, thinly sliced
2 cans (14 1/2oz) diced tomatoes
1 vegetable bouillon cube
1 pound firm white fish fillets
1 3/4 cups frozen green beans
1/4 cup sliced ripe olives, drained
2 cups hot cooked couscous
1/4 cup crumbled feta cheese

  • Heat oil in large skillet. Add onion and cook, stirring occasionally, until tender.
  • Stir in tomatoes and bouillon and cook, stirring occasionally, until bouillon is dissolved.
  • Place fish over sauce and spoon some sauce over fish. Reduce heat to low; cover and cook for 15 to 20 minutes or until fish flakes easily when tested with a fork.
  • Distribute beans and olives over fish, cover and cook for 5 minutes or until beans are tender.
  • Serve with couscous and sprinkle with cheese.

Serves 4

Martin James