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Recipe for Aetopita – Greek Flatbread With Tomato, Fennel and Marinated Fish

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There are variations of this dish that can be found throughout Greece, but it is an especially popular dish. In this dish, the fish is marinated for several hours, but it isn’t cooked. Feel free to cook the fish if you really want. Cook the fish before you prepare the dish and make sure it cools down before you mix it with the rest of the topping ingredients.

Aetopita Recipe Ingredients:

  • 1 recipe Psomi (Greek Bread)
  • 1 pound skinless fish, such as swordfish, skate, or ahi tuna, cut into 1/2 – 1 inch cubes
  • 1/4 cup fresh lemon juice
  • 2 teaspoons course salt (Greek sea salt is best if you can find it)
  • 1 teaspoon fennel seeds
  • 1 small fennel bulb, cleaned and chopped
  • 4 scallions, sliced thin
  • 2 garlic cloves, choppped
  • 1/2 cup chopped, fresh parsley
  • 2/3 cup diced tomatoes (canned or fresh)

Instructions:

Prepare the Psomi dough as direct in the recipe. Let the dough rise as instructed, punch down the dough, and form it into a ball. Cover it with plastic wrap and place it in the refrigerator.

While the dough is being prepared, you’ll want to marinate the fish.

Add the fish, lemon juice, salt, fennel seeds, fresh fennel, scallions, garlic, parsley, and tomato to a small bowl. Place in the refrigerator for at least 1 hour, but you can refrigerate it for up to four.

When you are ready to eat the aetopita, remove the dough from the refrigerator and let it rest on the counter at room temperature. This should take about 15 minutes.

Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 pan with cooking spray or brush with a thick layer of olive oil.

Flour a clean work surface and roll the dough out flat long enough to fit in the 9 x 13 pan. Place in the pan and bake in the preheated oven until cooked all the way through. This should take 20-30 minutes. The flatbread will be slightly golden brown.

Remove the pan from the oven and let it rest. When ready to eat the aetopita, top the flatbread with the fish marinade and eat. Assemble the aetopita at the last minute right before you want to eat it, otherwise the bread will get too soggy.

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This post was written by GreekBoston.com