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Fish with Vegetables and Yogurt Sauce

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(Recipe ID: 514)

Serves 4

Preparation time: 20 minutes; Cook time: 30 minutes

Source: Vito De Carolis


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 pounds Haddock or other fish; skinned and boned
  • 2 tablespoons Extra Virgin Olive Oil *
  • 1/2 Leek, sliced
  • 2 Carrots, finely sliced
  • 1/2 pound Fresh mushrooms, sliced
  • 1 Yellow bell pepper, seeded and chopped
  • 1/4 teaspoon Dried oregano *

    Ferri dal 1905 Green Oregano Sicily suggested

  • 1/4 teaspoon Pink peppercorn; freshly ground *
  • 1/2 teaspoon Fine sea salt *
  • 1 Large egg, beaten
  • 1 1/2 cups Plain yogurt

    Skyr an “Icelandic cultured dairy product” suggested

  • 3/4 teaspoon Curry powder *


  1. Preheat oven to 375 degrees.
  2. Cut fish into pieces.
  3. In a frying pan heat Extra Virgin Olive Oil and sauté leek, carrots, mushrooms, and bell pepper over a medium heat 6 to 8 minutes, or until softened.
  4. Add oregano, peppercorn and salt. 
  5. Pour half vegetables in an ovenproof dish, arrange fish pieces on top and spread remaining vegetables over the fish.
  6. Combine together egg and yogurt, stir in curry powder, and pour over fish and vegetables.
  7. Put ovenproof dish in the oven and bake 15 to 20 minutes at 375 degrees.
  8. Serve at once.


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