You can use most white fish for this dish, either fillets or fish steaks too. I used Tilapia in this dish. I am also wondering about trying a vegetarian version and perhaps just cook this with some vegetables only. Steaming fish on top of the onions and then using the cooking liquid to make a sauce is a good way to retain water-soluble vitamins. You could use other vegetables in place of the onions. Perhaps zucchini or carrots? The sauce is a classic Greek egg and lemon sauce called avgolemono.
Excuse the photos...photographing this dish did not come out very well! Will have to retry this one for better photos!
4 white fish steaks or fillets (check for bones and remove any)
1 onion, thinly sliced
7 tblspn lemon juice
1 tblspn fresh dill, chopped
salt and pepper
- Put the fish in a large, shallow saucepan and add the onion slices, lemon juice, water, salt and pepper. Bring to the boil, cover the saucepan and simmer for 15-20 minutes until the fish is tender.
- Whisk the eggs together in a bowl.
- Remove the fish and onions from the saucepan and put on a warmed serving dish. Keep warm.
- Strain the liquid into a jug then very slowly add to the eggs, whisking all the time. Pour the liquid into a small saucepan and heat gently for 2-3 minutes, whisking all the time, until the sauce thickens.
- Stir the dill into the sauce and season with salt and pepper. Spoon the sauce over the fish and serve.
- Eat and enjoy!
Serves 2-4 (depending on how hungry you are!)
Nutrition per fillet: 159 Calories; 4g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carb