Greek Fish Recipes
Serves: 2
  • Spinach Artichoke Dip:
  • 1 fresh jalapeño, seeded and diced
  • 2 cups nonfat Greek yoghurt
  • 225g reduced fat cream cheese
  • 2 tablespoons butter
  • 1 ½ cups parmesan cheese
  • 425g artichoke hearts, drained and lightly chopped
  • 285g frozen spinach, thawed and drained
  • 3 garlic cloves, diced
  • Fish Fillets:
  • 1 tablespoon olive oil
  • 2 cod fillets, fresh or thawed
  • 7 Kalamata olives, chopped
  1. Artichoke Dip:
  2. Add diced jalapeño to a medium saucepan over medium-high heat, stirring occasionally until fragrant and a bit softer in texture.
  3. Add remaining ingredients to the pan. Cook until cheese has melted, stirring often.
  4. Once everything has blended together and has become easier to stir, allow to slightly bubble for a few minutes then remove from heat and set aside.
  5. Cod:
  6. Heat olive oil large skillet over medium-high heat.
  7. Add cod to a pan and cook for 4-5 minutes, then flip and cook for another 4-5 minutes.
  8. When the cod is finished, remove and plate.
  9. Now, take a spoonful (or as much as you’d like!) of the spinach artichoke spread and place it over the top of each cod.
  10. Sprinkle kalamata olives over each piece of fish. Serve with your favourite side.
Recipe by George Hughes Fishmongers at