Baked feta with olives

Fast, simple and full of flavour, this is one of my favorite appetizers. For best results, use good quality feta cheese and olives.

serves 2 - 4

100 g feta cheese

1 clove garlic (minced)

6 black and 6 green (Kalamata) olives

pinch of fresh thyme leaves

freshly ground black pepper

pinch of lemon zest

pinch of dried oregano

olive oil

Preheat oven to 175° C degrees. Cut the feta cheese into bite size pieces.

Cut the olives in half and remove stones. Put cheese, olives and garlic into a small ovenproof dish.

Drizzle with olive oil and season with lemon zest, thyme, oregano and black pepper.

Mix all the ingredients gently together. Bake for 10 to 15 minutes.

Spoon feta and olive mixture over toasted bread and sprinkle with black pepper. Serve immediately.

Whole Whitefish with Potatoes, Tomatoes and Olives

This Mediterranean inspired whitefish recipe is super easy and colourful, packed with bold flavours and fresh ingredients. The fish is seasoned with lemon and thyme, a classic Mediterranean combination that goes well with whitefish.

serves 2

1 whole whitefish, about 400 - 500g

8 small boiled potatoes

half of a small fennel

6 – 8 cherry tomatoes

1 garlic clove

2 spring onions

10 – 12 olives

1 tbsp small capers

½ lemon

2 - 3 sprigs of thyme

1 dl white wine

salt and black pepper

olive oil

a small bunch of fresh parsley

Preheat the oven to 200° C.

Cut the potatoes and tomatoes in half. Thinly slice the fennel, garlic and spring onion.

In a baking dish, mix potatoes, tomatoes, garlic, fennel, olives, capers and half of the onions together. Drizzle generously with olive oil and season with a little salt and pepper, adding a squeeze of lemon juice. Sprinkle half of the thyme on top.

Rinse and dry the fish, then rub with olive oil and season with salt and pepper. Stuff the fish with lemon slices and rest of the thyme. Lay the fish on top of the potatoes and other ingredients.

Bake 5 minutes, add wine and bake 15 – 20 minutes until the fish is just cooked through. Scatter over remaining spring onions and parsley before serving. Delicious.