Aegean Weeknight Supper

1. FINAL MENU

• Name of the meal: Aegean Weeknight Supper
• Cuisine type: Greek
• Serve time: 5:30 PM

This menu is worth sitting down for because it pairs a delicate, finish-to-order pan-seared cod with a full-flavored, olive-and-tomato ragout reminiscent of Santorini, balanced by crisp village salad, herbed roasted potatoes that hold briefly, and creamy spinach-orzo with feta — all timed so the fish comes to the table hot and the sides are warm and complementary. The meal is family-friendly, uses straightforward techniques, and leaves planned leftovers.

• Pan-Seared Cod with Santorini-Style Tomato-Olive Ragout
• Oregano-Roasted Potatoes
• Spinach & Feta Orzo
• Horiatiki (Greek village salad) — dressed at service
• Warm pita (optional)
• Sparkling Orange Blossom Spritz (kid-friendly)
• Assyrtiko white wine (adult beverage, 1 bottle)

2. FULLY EXECUTABLE RECIPES

Pan-Seared Cod with Santorini-Style Tomato-Olive Ragout

Equipment

• 12-inch (30 cm) heavy stainless or nonstick skillet
• 10-inch (25 cm) sauté pan (for ragout prep — may be used earlier)
• Instant-read thermometer
• Tongs and spatula
• Tongs for plating
• 2 small bowls for seasoning/holding

Ingredients

• Cod fillets, skinless, 4 pieces, 6 oz (170 g) each — total 24 oz (680 g)
  • Substitution: haddock or pollock fillets, same weight
• Extra-virgin olive oil — 2 tbsp (30 ml)
• Kosher salt — 1 tsp (6 g)
• Freshly ground black pepper — 1/2 tsp (1.5 g)
• Fresh flat-leaf parsley — 2 tbsp chopped (8 g) for garnish ⁺

For the Santorini-style tomato-olive ragout (makes enough to plate under cod)

• Extra-virgin olive oil — 2 tbsp (30 ml) ⁺
• Yellow onion — 1 medium (about 150 g), finely diced ⁺
• Garlic — 3 cloves, minced ⁺
• Canned crushed tomatoes — 1 can 28 oz (800 g)
  • Substitution: 3 cups (700 g) fresh cherry tomatoes, halved, cooked down
• Kalamata olives, pitted, halved — 1/2 cup (75 g) ⁺
• Capers, drained — 2 tbsp (20 g)
• Dry white wine (cooking) — 1/4 cup (60 ml) (use water or stock if avoiding alcohol)
• Dried oregano — 1 tsp (1 g) ⁺
• Granulated sugar — 1 tsp (4 g)
• Kosher salt — 1 tsp (6 g) ⁺
• Freshly ground black pepper — 1/2 tsp (1.5 g) ⁺

Practical substitutions (place directly under Ingredients)

• Cod: use haddock, pollock, or other firm white fish if cod unavailable.
• Kalamata olives: ripe black olives or pitted Castelvetrano if Kalamatas are unavailable.
• Canned crushed tomatoes: substitute 3 cups halved cherry tomatoes cooked down.

Cooking / Baking

• Total cook time: 12 minutes active for fish; ragout cook time: 30 minutes. Fish is a finish-to-order component; final sear finishes at serve time.

Instructions

1. (Ragout prep) Heat 2 tbsp olive oil in the 10-inch sauté pan over medium heat. Add the diced onion and cook, stirring, until translucent, 5–6 minutes.

2. Add 3 minced garlic cloves to the onion and cook 30 seconds until fragrant.

3. Pour in 1/4 cup white wine and simmer 1–2 minutes to reduce slightly.

4. Add the 28 oz crushed tomatoes, 1 tsp sugar, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 20 minutes, stirring occasionally. (Ragout total cook time 30 minutes.)

5. With 5 minutes remaining on the ragout timer, stir in the 1/2 cup halved Kalamata olives and 2 tbsp capers. Taste and adjust salt (use only the amounts specified).

6. Keep the ragout warm on very low heat with lid off or set aside off heat and rewarm briefly during the fish finish as directed in the timeline.

7. (Fish finish, finish-to-order) Pat cod fillets dry. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

8. Heat a 12-inch skillet over medium-high until hot (about 2 minutes). Add 2 tbsp olive oil and swirl to coat.

9. Add fillets, spacing them so they do not touch. Sear without moving 3–4 minutes until the first side is golden and releases easily.

10. Flip each fillet and sear the second side 3–4 minutes, or until an instant-read thermometer reads 145°F (63°C) at the thickest part and flesh flakes easily.

11. Remove fish to a warm plate. Spoon warmed ragout onto each plate, place the cod on top, sprinkle with 2 tbsp chopped parsley, and serve immediately.

---

Oregano-Roasted Potatoes

Equipment

• Half-sheet baking pan (18 x 13 inches / 46 x 33 cm)
• Large mixing bowl
• Oven preheated to 425°F (220°C)

Ingredients

• Yukon Gold potatoes — 2.5 lb (1.1 kg), scrubbed and cut into 1-inch wedges (about 8–10 pieces per potato)
• Extra-virgin olive oil — 3 tbsp (45 ml) ⁺
• Garlic — 4 cloves, thinly sliced ⁺
• Dried oregano — 2 tsp (2 g) ⁺
• Kosher salt — 1 1/2 tsp (9 g) ⁺
• Freshly ground black pepper — 3/4 tsp (2.5 g) ⁺

Practical substitutions

• Yukon Gold: use red potatoes or small Russet cut to similar size.

Cooking / Baking

• Oven temperature: 425°F (220°C)
• Total cook time: 45 minutes (hands-on time ~10 minutes)

Instructions

1. Preheat oven to 425°F (220°C). Line the baking pan with parchment if preferred.
2. In the mixing bowl, combine 3 tbsp olive oil, 1 1/2 tsp kosher salt, 3/4 tsp black pepper, 2 tsp dried oregano, and the 4 sliced garlic cloves.
3. Add the 2.5 lb potato wedges and toss until evenly coated.
4. Spread potatoes in a single layer on the sheet pan, cut-side down where possible.
5. Roast in the preheated oven 20 minutes, then flip pieces and roast another 20–25 minutes until edges are golden and interiors are tender when pierced with a knife (total 40–45 minutes).
6. Remove from oven at scheduled time and keep warm; potatoes may rest up to 15 minutes before service.

---

Spinach & Feta Orzo

Equipment

• 2-quart saucepan with lid
• Wooden spoon
• Fine-mesh colander

Ingredients

• Orzo dry pasta — 8 oz (225 g)
• Extra-virgin olive oil — 1 tbsp (15 ml) ⁺
• Yellow onion — 1 small (about 100 g), finely diced ⁺
• Garlic — 2 cloves, minced ⁺
• Low-sodium chicken or vegetable stock — 3 cups (720 ml)
• Baby spinach — 5 oz (140 g), washed and roughly chopped
• Feta cheese — 4 oz (115 g), crumbled ⁺
• Kosher salt — 1 tsp (6 g) ⁺
• Black pepper — 1/2 tsp (1.5 g) ⁺

Practical substitutions

• Orzo: any small pasta such as acini di pepe or risoni; adjust cooking time per package.

Cooking / Baking

• Total cook time: 18 minutes (including sauté and simmer)

Instructions

1. Heat 1 tbsp olive oil in the 2-qt saucepan over medium heat. Add the diced small onion and cook 4–5 minutes until translucent.
2. Add 2 minced garlic cloves and cook 30 seconds.
3. Add the 8 oz orzo and stir to coat in oil for 1 minute.
4. Pour in 3 cups stock, bring to a boil, reduce to a simmer, cover, and cook for 8–10 minutes, stirring once halfway, until orzo is al dente and liquid mostly absorbed.
5. Stir in 5 oz chopped spinach, 4 oz crumbled feta, 1 tsp salt and 1/2 tsp pepper. Cook 1–2 minutes until spinach wilts and feta is warmed through.
6. Keep covered and warm until plating (finish time aligned in timeline).

---

Horiatiki (Greek Village Salad) — dressed at service

Equipment

• Cutting board and chef’s knife
• Large mixing bowl (for assembly)
• Small bowl for dressing

Ingredients

• Tomatoes — 3 medium (about 450 g), cut into wedges
• English cucumber — 1 large (about 300 g), sliced into 1/4-inch half-moons
• Red onion — 1/2 medium (about 50 g), thinly sliced
• Kalamata olives — 1/2 cup (75 g) ⁺
• Feta cheese — 4 oz (115 g), cut into a single block or large crumbles ⁺
• Extra-virgin olive oil — 3 tbsp (45 ml) ⁺
• Red wine vinegar — 1 tbsp (15 ml)
• Dried oregano — 1 tsp (1 g) ⁺
• Kosher salt — 3/4 tsp (4.5 g) ⁺
• Freshly ground black pepper — 1/2 tsp (1.5 g) ⁺

Practical substitutions

• Use lemon juice (1 tbsp) if you prefer over red wine vinegar; note: this will introduce lemon flavor.

Cooking / Baking

• Total active time: 8–10 minutes (assembly and dress at service)

Instructions

1. Arrange tomatoes, cucumber, and red onion in the mixing bowl or on a platter.
2. At service time, whisk 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, 3/4 tsp salt and 1/2 tsp pepper in the small bowl.
3. Pour dressing over salad, toss gently, top with 4 oz feta and 1/2 cup Kalamata olives, and serve immediately.

---

Warm Pita (optional)

Equipment

• Oven or toaster oven

Ingredients

• Store-bought round pita — 4 pieces (6-inch/15 cm) ⁰

Cooking / Baking

• Total cook time: 5 minutes to warm

Instructions

1. Wrap pitas in foil and warm in a 350°F (175°C) oven 5 minutes, or toast directly 1–2 minutes per side on a hot skillet. Serve warm.

---

Sparkling Orange Blossom Spritz (kid-friendly)

Equipment

• Pitcher
• Long spoon
• Glasses with ice

Ingredients (makes 4 small servings)

• 100% orange juice — 1 1/3 cups (320 ml)
• Sparkling water, chilled — 4 cups (960 ml)
• Honey — 2 tbsp (42 g) (see Dry Goods / Pantry)
• Orange blossom water — 6 drops (0.03 tsp) — optional, use 0–6 drops total
• Ice — as needed (not on shopping list)

Practical substitutions

• Use blossom-free version (omit orange blossom water) if unavailable; replace honey with 2 tbsp agave if preferred.

Cooking / Baking

• Total active time: 5 minutes

Instructions

1. In the pitcher, whisk 1 1/3 cups orange juice with 2 tbsp honey until dissolved.
2. Add chilled sparkling water and 6 drops of orange blossom water if using; stir gently.
3. Chill briefly if possible or serve over ice.

---

Assyrtiko White Wine (adult beverage)

Equipment

• Wine glasses, chilled

Ingredients

• Assyrtiko dry white wine — 1 bottle (750 ml)

Cooking / Baking

• No cooking. Serve chilled to about 50–55°F (10–13°C).

Instructions

1. Chill bottle in fridge for 1–2 hours before service or 20–30 minutes in an ice bucket. Pour by the glass at table.

3. LINEAR TIMELINE (4:30 PM–5:30 PM)

• 4:30 PM: (Oregano-Roasted Potatoes) Preheat oven to 425°F (220°C). Toss 2.5 lb potato wedges with 3 tbsp olive oil, 1 1/2 tsp salt, 3/4 tsp pepper, 2 tsp dried oregano and 4 sliced garlic cloves. Arrange on sheet pan and place in oven to roast 40–45 minutes.
• 4:45 PM: (Tomato-Olive Ragout) Heat 2 tbsp olive oil in 10-inch sauté pan over medium. Add 1 medium diced yellow onion; cook 5–6 minutes until translucent, then add 3 minced garlic cloves and continue with ragout instructions (add wine, tomatoes, sugar, oregano, salt, pepper) and simmer. Simmer uncovered for 20 minutes, adding olives and capers in final 5 minutes so ragout finishes at 5:15 PM.
• 5:00 PM: (Spinach & Feta Orzo) Start orzo: heat 1 tbsp olive oil in 2-qt saucepan, sauté 1 small onion 4–5 minutes, add 2 minced garlic cloves and 8 oz orzo, then add 3 cups stock, bring to simmer and cook covered 8–10 minutes until al dente. Finish by stirring in 5 oz spinach and 4 oz feta. Keep covered and warm; orzo will finish at about 5:18 PM.
• 5:10 PM: (Kid Drink / Warm Pita prep) Stir together 1 1/3 cups orange juice and 2 tbsp honey in pitcher; add 4 cups chilled sparkling water and orange blossom water if using; chill briefly in fridge or set aside on counter with ice nearby. If serving pita, place wrapped pitas on counter to warm in oven at 350°F for 5 minutes later.
• 5:15 PM: (Potatoes & Ragout) Remove potatoes from oven (they will be tender and golden); set aside to rest up to 15 minutes. Ragout should have finished simmering; turn heat to very low to keep warm (or remove from heat and rewarm briefly during fish finish). Confirm orzo is nearly done.
• 5:18 PM: (Pan-Seared Cod — finish-to-order start) Pat cod dry, season with 1 tsp salt and 1/2 tsp pepper. Heat 12-inch skillet over medium-high. Add 2 tbsp olive oil; when shimmering, add fillets and sear 3–4 minutes first side.
• 5:22 PM: (Pan-Seared Cod) Flip fillets and sear second side 3–4 minutes until internal temp reaches 145°F and fish flakes. While fish cooks, quickly rewarm ragout 1–2 minutes if needed and swirl orzo gently; keep warm.
• 5:26 PM: (Horiatiki salad final assembly) Whisk 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, 3/4 tsp salt, 1/2 tsp pepper. Toss tomatoes, cucumber and red onion with dressing; top with 4 oz feta and 1/2 cup Kalamata olives.
• 5:28 PM: (Plating) Spoon warmed ragout onto plates, place pan-seared cod on ragout, divide orzo among plates, place potatoes on platter, add salad to serving bowl. Garnish cod with 2 tbsp chopped parsley. Warm pita in oven 1–2 minutes if using.
• 5:30 PM: (Serve) Set Assyrtiko bottle on table chilled and pour adult glasses; place sparkling spritz for kids on table. Serve all dishes immediately at 5:30 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Yukon Gold potatoes — 2.5 lb (1.1 kg)
• Yellow onion — 2 medium (approx 250 g) ⁺
• Small yellow onion — 1 small (100 g) (counted in the 2 medium above; use 2 medium total) ⁺
• Red onion — 1/2 medium (about 50 g)
• Garlic — 9 cloves ⁺
• Baby spinach — 5 oz (140 g)
• Tomatoes — 3 medium (about 450 g)
• English cucumber — 1 large (about 300 g)
• Fresh flat-leaf parsley — 1 small bunch, use 2 tbsp chopped (8 g)
• Lemon — 0 (not used as defining flavor; not purchased)

Meat / Seafood

• Cod fillets, skinless — 24 oz (680 g) total

Dairy

• Feta cheese — 8 oz (225 g) total ⁺

Dry Goods / Pantry

• Extra-virgin olive oil — 11 tbsp (165 ml) total ⁺
• Dried oregano — 5 tsp (5 g) total ⁺
• Kosher salt — 7 tsp (42 g) total ⁺
• Freshly ground black pepper — 3.5 tsp (approx 10.5 g) total ⁺
• Granulated sugar — 1 tsp (4 g)
• Capers — 2 tbsp (20 g)
• Kalamata olives, pitted — 1 cup (150 g) total ⁺
• Canned crushed tomatoes — 1 can 28 oz (800 g)
• Orzo dry pasta — 8 oz (225 g)
• Low-sodium chicken or vegetable stock — 3 cups (720 ml)
• Dry white wine (for cooking) — 1/4 cup (60 ml) (buy a small bottle if desired) ⁺
• Honey — 2 tbsp (42 g) ⁰
• Pita bread, store-bought rounds — 4 pieces ⁰

Drinks

• 100% orange juice — 1 1/3 cups (320 ml) ⁰
• Sparkling water, chilled — 4 cups (960 ml) ⁰
• Orange blossom water — few drops (optional; 6 drops) ⁰
• Assyrtiko dry white wine — 1 bottle (750 ml)

(Note: ingredients used in multiple components are marked with ⁺; optional-only items are marked with ⁰.)

5. NOTES & ASSUMPTIONS

• Optional table-side items: crushed red pepper or dried chili flakes (for adults only), extra olive oil, and extra crumbled feta.
• Global substitutions acceptable: cod → haddock/pollock; Kalamata → ripe black olives; orzo → small pasta; canned crushed tomatoes → halved cherry tomatoes reduced.
• Child-safety notes: keep hot pans, oven door, and the searing skillet out of reach of children; handle and store knife usage by adults only.
• Timeline risk(s): The tightest execution window is 5:18–5:30 PM (the fish sear and final assembly). This period requires focused attention to sear fish to correct doneness while plating hot sides and dressing salad. Overcrowding the stove or distracted attention may overcook the fish or let the ragout cool.
• Practical mitigation mindset: During earlier steps, keep pans, utensils, plates, and serving bowls staged and within reach. Pre-measure salt, pepper and garnish so final 12 minutes are spent on hot tasks only. If needed, have the ragout on very low heat so it needs only a quick warm before plating.
• Latest safe start time: You can start as late as 4:30 PM for a 5:30 PM serve.