Baked Fish with Cheese (Psari sto Fourno me Tyri)
The Quirky Foodster Team
Ingredients
- Whole fish (about 1 kg / 2.2 lb), cleaned — 1
- Hard cheese, grated — 200 g (7 oz)
- Olive oil — 3 tbsp
- Fresh herbs (oregano or thyme), chopped — 2 tbsp
- Onion, sliced — 1
- Salt — to taste
Method
- Preheat the oven to 190°C (375°F).
- Season the fish inside and out with salt and herbs.
- Place the sliced onion in the bottom of a baking dish, and lay the fish on top.
- Drizzle with olive oil.
- Bake for 20–25 minutes until nearly cooked through.
- Scatter the grated cheese over the top and return to the oven for a further 8–10 minutes until melted and golden.
- Serve hot.
Introduction: Whole fish baked beneath a layer of cheese, a substantial main dish reflecting Byzantine cuisine’s fondness for combining fish with dairy.
Cultural Background: Byzantine cooking often paired fish with cheese, a combination less common in some later Mediterranean traditions, reflecting the empire’s distinctive culinary character shaped by both classical inheritance and its own innovations.
Tips: Add the cheese only toward the end of baking, as this prevents it from burning before the fish is cooked through. Use a firm, flavourful hard cheese that will hold up well to baking.
Variations: Add a few chopped tomatoes to the baking dish for extra flavour. Serve with bread or a simple grain dish.
Storage: Refrigerate leftovers in an airtight container for up to 1 day.
Reheating: Reheat gently in an oven at 160°C (325°F) for 10 minutes, though best enjoyed fresh.
Nutrition: Per serving (approx.): 380 kcal, 34 g protein, 24 g fat, 6 g carbohydrate.
FAQs:
Q: Was pairing fish with cheese distinctly Byzantine?
A: Byzantine cuisine is noted for this combination, which sets it apart from some other Mediterranean traditions that developed a stronger separation between fish and dairy dishes.
Q: What cheese would have been used?
A: Hard, aged sheep’s or goat’s milk cheeses, common across Byzantine territories.
- Whole fish (about 1 kg / 2.2 lb), cleaned — 1
- Hard cheese, grated — 200 g (7 oz)
- Olive oil — 3 tbsp
- Fresh herbs (oregano or thyme), chopped — 2 tbsp
- Onion, sliced — 1
- Salt — to taste
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