Try this Heli Spetziotiko (Eel Spetzes-Style) recipe, or contribute your own.
Suggest a better descriptionIn a heavy skillet or wide flameproof casserole, heat 2 tablespoons olive oil and saute the eel pieces until well browned on all sides. Remove from the pan and add another tablespoon oil if necessary. Add the onions and fry gently until translucent. Pound the sun-dried tomatoes, if using, to a paste. Add to the pan with the chopped tomatoes, honey, thyme, bay leaf, lemon zest, and garlic and simmer for 10-12 minutes until the sauce begins to thicken. Return the eel pieces to the sauce and stir in the parsley, mint, and salt and pepper to taste. Move to a baking dish or earthenware casserole, if necessary. Strew with the crumbled feta and shake the dish, so the cheese settles a little. Sprinkle with lemon juice. Bake in an oven preheated to 350 degrees F for about 30 minutes. Source: Recipes from a Greek Island, by Susie Jacobs Typed for you by Karen Mintzias
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Serving Size: 1 Serving (779g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 240 | ||
Calories from Fat: 122 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 157.5mg | 5 % | |
Potassium 576mg | 15 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 13.9g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 240
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