Superfood-me... A superfood-combo of Barramundi and Greek Greens for tonight's dinner. 
Psari Gemisto Me Horta Ke Feta
(Fish Stuffed with Wild Greens and Feta Cheese)
1 whole barramundi
Stuffing:
1.5 tbsp olive oil
1/4 fennel bulb (reserve fronds and tender stalks), thinly sliced
3/8 cup sliced scallions (white and most of the green parts)
3/4 tsp coarsely chopped garlic
1/8 cup chopped baby spinach
1 tbsp chopped beet greens
1 tbsp chopped parsley
1 tbsp chopped chervil
1 tbsp chopped leek
1 tbsp chopped coriander
1/4 tsp fennel seeds, ground
Freshly ground black pepper
- Saute fennel until just tender.
- Add scallions and garlic and fry for 2 mins.
- Toss in the greens and allow to wilt.
- Remove and add the fennel seeds and pepper.
1/8 cup crumbled Feta cheese
Salt to taste
- Divide the greens into 2 portions.
- Add the cheese to 1 portion and season with salt to taste.
- Stuff the fish cavity with the cheese mixture (squeeze to drain excess juices).
- Skewer close then rub fish all over with the remaining green mixture.
- Refrigerate for 1 hour.
1/8 cup dry white wine, plus more if needed
1/8 cup chopped fennel fronds plus tender stalks, or fresh dill
- Scrape off the greens from the fish and reserve.
- Bring the wine to a boil and add the reserved greens.
- Arrange half of the mixture onto an oven dish.
A:
1 tbsp oil
1/2 clove of garlic, crushed
1/4 tsp dried oregano, crumbled
Salt and pepper to taste
- Brush the fish with mixture A.
- Sear in hot oil to crisp up the skin.
- Place the fish on in the oven dish and top with the remaining greens.
- Cover the dish with foil and roast at 220 C for 20 mins.
- Remove and sprinkle with fennel.
(Recipe adapted from here)
