I love recipes that are born out of just using what you have on hand. This recipe came about because I had feta cheese to use before it expired. This recipe is a new welcome addition to our meal repertoire.
The light taste of the pickerel pairs amazingly well with the combination of feta, olives, capers and tomatoes. Serve with a lovely glass of spanish red (which is also what we had in the house) and a green salad with simple oil and vinegar dressing.
Fresh pickerel caught out of the waters of Lake of the Woods, Ontario is a family favourite. Pickerel is a delicate, light tasting fish that is absolutely delicious simply pan fried in just butter with a pinch of salt. The additional ingredients in this dish just adds to the amazing flavour of the fresh fish.
Recipe for One Pan Mediterranean Style Pickerel
4 pounds pickerel fillets
2 cups chopped cherry tomatoes
1/2 cup chopped kalamata olives
1/2 cup chopped fresh parsley
2 tablespoons roughly chopped capers
2 cloves crushed garlic
1/2 cup crumbled feta cheese
2 tablespoons olive oil
juice of 1/2 lemon
sea salt and freshly ground pepper
Arrange filets in a 9" X 13" baking dish. Scatter chopped tomatoes, olives, capers, garlic and half of the chopped parsley over fish. Drizzle lemon juice over top. Add salt and liberal amounts of freshly ground pepper. Lastly, add feta cheese. Bake at 375 degrees, for 20-25 minutes, until fish flakes easily with fork. Top with remaining parsley to serve.