Name: Milokopi (Shi Drum) Ã la Briam
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Greek Cuisine
Ingredients: 1 kilo milokopi (shi drum); 3 potatoes, cut into 1 cm slices; 2 onions, cut into thin slices; 1 clove garlic, chopped in slices; 3 ripe tomatoes, cut into slices; Carrots and zucchini cut into sticks or rounds (optional); ¼ cup dill, finely chopped (optional); Salt and pepper; 1 tsp oregano; 1 cup olive oil; ¼ cup lemon juice; 1 cup white dry wine; 1/3 cup water (optional at the end)

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Milokopi or mylokopi (Shi Drum – Umbrina cirrosa), is a delicious Mediterranean fish recipe which I made having Briam in mind. This way you have your baked fish with some vegetables on the side.

I used the vegetables I had at home that day but you can also add some carrots and zucchini (courgettes) as well.

The fish does not need too much time to cook, so the vegetables must be cooked first and when almost ready, the fish is added on top and cooked (about 25 – 30 minutes for a fish around one kilo and more for bigger fishes).

You can make this recipe using other large fishes such as cod, European sea bass, sea bream, grouper, trout etc. without of course restricting it only to Mediterranean fish.

Briam is a very versatile Greek dish so you can add more vegetables if you like. The second time I made it with sea bream, I added slices of zucchini and carrots as well and it was even more delicious!

Milokopi (Shi Drum) Ã la Briam

Yield: 4

Prep Time: 30 minutes

Cook Time: 45 minutes

Additional Time: 30 minutes

Total Time: 1 hour 45 minutes

Milokopi or mylokopi (Shi Drum - Umbrina cirrosa), is a delicious Mediterranean fish recipe which I made having Briam in mind. This way you have your baked fish with some vegetables on the side.

Ingredients

1 kilo milokopi (shi drum)
3 potatoes, cut into 1 cm slices
2 onions, cut into thin slices
1 clove garlic, chopped in slices
3 ripe tomatoes, cut into slices
Carrots and zucchini cut into sticks or rounds (optional)
¼ cup dill, finely chopped (optional)
Salt and pepper
1 tsp oregano
1 cup olive oil
¼ cup lemon juice
1 cup white dry wine
1/3 cup water (optional at the end)

Instructions

Preheat the oven to 180o C.
Ask your fish monger to scale and gut the fish.
Put the potatoes, onions, garlic, dill, tomatoes, salt, pepper and oregano in a large baking tin and mix well.
Add olive oil, lemon juice and wine.
Bake for about half an hour or until the potatoes are cooked on one side.
Wash the fish and season with salt, pepper and oregano, inside and out.
Mix the vegetables and cook until the vegetables are almost tender, for about 15 more minutes
Place the fish on top, adding a few tomatoes and liquid from the pan, and cook for about 30 more minutes (no need to turn it over).

Notes

Note: If you see that the potatoes are beginning to stick to the pan, add the water and wait for 10 minutes before serving.

You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores as well as through my website.

Other relevant recipes:

Lavraki Psito me Ladolemono Moustardas (Grilled Sea bass with Mustard Ladolemono)

Galeos Marinatos (Marinated Tope shark Fish)

Solomos Stiffado (Salmon Stew with Onions)

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Kopiaste and Kali Orexi,

Ingredients

Instructions

Notes

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