Santorini at Night, Greece
Santorini at Night, Greece
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Bibikow, Walter
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Baked Ocean Perch with Tomato,
Black Olives and Feta



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"The whole Mediterranean, the sculpture, the palms, the gold beads, the bearded heroes, the wine, the ideas, the ships, the moonlight, the winged gorgons, the
bronze men, the philosophers - all of it seems to rise in the sour, pungent taste
of these black olives between the teeth. A taste older than meat, older than wine.
A taste as old as cold water."

~ Lawrence Durrell

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Santorini at Night, Greece
Santorini at Night, Greece
Photographic Print

Bibikow, Walter
Buy at


La Belle Cuisine


Baked Ocean Perch with Tomato,
Black Olives and Feta

Bon Appetit Archives

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1/3 cup finely chopped onion
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup dry white wine
1/8 teaspoon dried thyme
1/8 teaspoon dried oregano
One 14- to 16-ounce can whole tomatoes,
drained, reserving 1/4 cup liquid,
chopped fine
3/4 pound ocean perch fillets
1/4 cup Kalamata black olives, pitted,

1/3 cup crumbled Feta cheese

In a skillet cook the onion in oil over moderately low heat, stirring, until it
is softened. Add the garlic and cook, stirring, 1 minute. Add the wine and
boil the mixture until almost all the liquid is evaporated. Add the thyme,
oregano and tomatoes with reserved liquid, bring mixture to a boil, and
cook it over moderate heat, stirring occasionally, 5 minutes, or until it is thickened slightly.
Spread half the sauce in the bottom of a gratin dish just large enough to
hold the fish in one layer. Top it with the perch, skin sides down and
spread remaining sauce over perch. Sprinkle the olives and Feta evenly
over the sauce and bake 15 to 20 minutes at 400 degrees F. or until fish
just flakes when tested with a fork. Serves 2.

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and Olives

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