Thalassino Fricasse

Name: Thalassino Fricasse
Cuisine: Greece
Ingredients: 400g White fish fillets (e.g., cod or sea bass); 1 head shredded Lettuce or greens (e.g., romaine); 1/4 cup Olive oil; 1 chopped Onion; 2 Eggs; juice of 2 lemons Lemon juice; 2 tbsp chopped Dill; to taste Salt and pepper

A recipe from Greece.

🇬🇷 Greeceseafoodsweet

Nutrition (per serving)

380Calories

25 gProtein

25 gCarbs

16 gFat

6 gSugar

1000 mgSalt

Ingredients

400g White fish fillets (e.g., cod or sea bass)
1 head shredded Lettuce or greens (e.g., romaine)
1/4 cup Olive oil
1 chopped Onion
2 Eggs
juice of 2 lemons Lemon juice
2 tbsp chopped Dill
to taste Salt and pepper

Method

Step 1: Heat olive oil in a pot. Sauté chopped onion until translucent (4-5 min).
Step 2: Add shredded lettuce/greens and dill, stir until wilted (about 5 min).
Step 3: Place fish fillets on top of greens. Season with salt and pepper. Add enough water to partially cover fish.
Step 4: Cover and simmer gently 15-20 min until fish is cooked and flakes easily (don't over-stir).
Step 5: Prepare avgolemono: Whisk eggs with lemon juice in a bowl. Slowly ladle hot broth from pot into egg mixture while whisking to temper.
Step 6: Pour avgolemono back into pot off heat, stir gently to thicken sauce (do not boil). Serve hot with extra dill and bread.