Strapatsada with Cape Whiting
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2
- Method: Pan-fry
- Cuisine: Greek
Description
Custardy Greek-style scrambled eggs with tomatoes and feta, served with pan-fried Cape Whiting fillets and Everything Seasoning.
Ingredients
Fish
¼ C (60 ml) Cape Herb & Spice Everything Seasoning
2 Sea Harvest Cape Whiting fillets, defrosted
Olive oil, for frying
Strapatsada Eggs
1 garlic clove, minced
150 g baby tomatoes, halved
4 large eggs, whisked
80 g feta cheese, crumbled
½ tsp (2.5 ml) dried oregano
Small handful fresh dill
Cape Herb & Spice Atlantic Sea Salt
Cape Herb & Spice Black Pepper
To Serve
Toasted sourdough slices, buttered
2-3 fresh dill fronds, chopped (optional)
Lemon wedges
Instructions
Fish
Place the Cape Herb & Spice Everything Seasoning on a plate. Drizzle the Sea Harvest Cape Whiting fillets with olive oil, then roll in the seasoning, coating evenly on all sides.
Heat a frying pan over medium-high heat with a drizzle of olive oil. Fry the fish for about 3 minutes per side until golden and cooked through. Set aside.
Strapatsada Eggs
At the same time, add a little oil to a separate pan and sauté the garlic for 1 minute. Add the tomatoes and cook for 6–8 minutes until softened and lightly caramelised. Reduce the heat to low.
Pour in the eggs and cook, stirring gently, until softly scrambled. Fold in half the feta, oregano and dill. Season to taste.
To Serve
Spoon the eggs over the toast. Garnish with remaining feta and dill. Serve the fish alongside the toast with lemon wedges for squeezing over.
