Receta

The sunshine of the Mediterranean seems to drift into the kitchen with the aroma of this baked fish. Simple cooking highlights the natural flavors of the ingredients, paired with a vibrant tomato-olive salsa—making it a perfect choice for a healthy dinner. The hand vegetable chopper helps quickly prepare the vegetables for the salsa, so this seemingly sophisticated dish can be easily made even on a busy weekday evening.

Ingredients:

For the Fish:  

4 white fish fillets (such as cod or sea bass, about 150g each)  

1 lemon  

3 tablespoons olive oil  

Salt, black pepper, dried oregano  

For the Tomato-Olive Salsa:  

2 tomatoes  

½ cup Kalamata olives  

¼ red onion  

2 garlic cloves  

1 tablespoon capers (optional)  

¼ cup fresh parsley  

For Serving:

Roasted potatoes or quinoa  

Instructions:  

1. Prepare the tomato-olive salsa (using Geedel):  

   Wash the tomatoes, olives, and red onion. Using the Geedel food chopper with the dicing blade, seed and chop the tomatoes into chunks, place in the container, and press 3–4 times for fine dice. Repeat with the red onion. Switch to the chopping blade to process the olives and garlic. The design of this chopper handles multiple ingredients quickly.

2. Combine the salsa:  

   In a bowl, mix all chopped ingredients, chopped parsley, 1 tablespoon olive oil, lemon juice, salt, and black pepper. Let sit for 15 minutes to allow the flavors to meld.

3. Prepare the fish fillets:  

   Pat the fish fillets dry with paper towels. Season both sides with salt, black pepper, and dried oregano.

4. Bake:  

   Preheat the oven to 200°C. Line a baking sheet with parchment paper and place the fish fillets on top. Drizzle with the remaining olive oil. Bake for 12–15 minutes (depending on thickness) until the fish is opaque and flakes easily.

5. Serve:  

   Plate the fish fillets and top generously with the tomato-olive salsa. Garnish with lemon wedges and fresh parsley. Serve alongside roasted potatoes or quinoa to soak up the delicious salsa.

6. Salsa variations:  

   Leftover salsa can be refrigerated for up to 3 days and enjoyed with pasta or as a bread dip.

Summary:  

This Mediterranean-style baked fish uses the Geedel vegetable chopper to quickly prepare a fresh salsa. The manual fine-cutting preserves the texture and flavor of the ingredients, embodying the culinary philosophy that true skill shines in simple cooking.