Mediterranean Style Poached Cod With Zucchini & Tomatoes

Poaching is a easy and quick way to cook fish and great for keeping moist and tender. This recipe was inspired me the Mediterranean ingredients. The colours and the brightness of the dish is also something rich and savory. More importantly is very healthy and delicious. Try monkfish also perfect for this recipe.
Ingredients:
4 pcs cod fillets
10 whole pitted black olives, chopped
10 whole pitted green olives, chopped
20 whole caperberries
150-200g red cherry tomatoes, halves
200g zucchini, sliced
1 tsp dried oregano, fresh one if available
60g or 1 Western celery stalk, chopped into small chunks
1 large garlic cloves, crushed and finely chopped
1 small or medium red Spanish onion sliced
½ cup white wine
1/3 just plain water
salt and white ground pepper to taste
1 tsp tomato paste
freshly chopped parsley
2-3 tbsp extra virgin olive oil
Preparation:

1. Heat olive oil in a copper saute pan or any pan over medium heat. Add garlic and onion saute for 1 minute or until they’re semi translucent and starting to soften.

2. Add zucchini and celery, fry gently for another minute, stirring continually.

3. Then follow by the tomatoes, give it a stir. 

4. Add the water and wine.

5. Season with salt and white ground pepper, then stir for a minute.

6. Cover with lid, reduce heat and simmer 3-5 minutes until the vegetables has started to soften just slightly.

7. After a while sprinkle around 1 tbsp or more fresh chopped parsley.

8. Lay one piece of fish on each. Cover the pan and simmer 7-10 minutes or until fish flakes easily when tested with a fork.

9. When done, turn off the heat and sprinkle more chopped parsley. Do not overcooked the fish it should be firm, but definitely not crumbly.

10. Spoon out the vegetables mixture, and place a piece of fish on top.

11. Sprinkle a bit more olive oil on top.

Greek Salad

I personally love this salad it was nice and tangy, fresh, crisp and wonderful tasting and very authentic Greek salad ingredients. It is refreshing and perfect for hot summer season.
Note: You can add more peta cheese if desired.
Ingredients:
1 head romaine lettuce
1 head red lettuce
1 medium yellow bell pepper
1 small red onion
1 baby cucumber
3 medium red tomatoes
200g or 1 package kolios feta cheese, crumbled or cut into small cubes.
10 pcs. whole pitted black olives
10 pcs. whole pitted green olives chopped
For Vinaigrette Dressing:
1 tsp strong Dijon mustard
1 tsp dried oregano
handful of fresh basil, chopped
1 garlic clove, crushed and finely chopped
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
½ cup white wine vinegar
pinch of salt
pinch of ground white pepper
Preparation:

1. Cut and slice the cucumber, bell pepper, onion and tomatoes. Tear the lettuce's leaves into bite-sized pieces and transfer them to a large salad bowl.

2. Add and spread the olives and feta into the vegetables mixture.

3. In a small bowl, whisk olive oil, garlic, dried oregano, basil, Dijon mustard, balsamic vinegar, white wine vinegar, pinch of salt and pepper.  Whisk several times to mix ingredients until well combined.  Adjust the seasoning if needed.

4. Pour vinaigrette dressing over salad.

5. Gently toss until evenly coated then transfer to salad plates and top with feta bread or toss bread if desired.