Santorini Sunday Supper

1. FINAL MENU

• Name of the meal: Santorini Sunday Supper
• Cuisine type: Greek
• Serve time: 5:00 PM

One-paragraph Michelin-style rationale: This family Greek supper pairs gently baked lemon-and-oregano cod with classic patates lemonates and a hearty braised green‑bean stew; cooling tzatziki and a crisp village salad bring contrast while warm pita and bright, kid-friendly sparkling lemonade keep everyone satisfied. The techniques are straightforward—roasting, braising, a quick bake and a simple cold sauce—so dinner finishes precisely at tabletime and leaves planned leftovers without extra fuss.

• Baked Lemon-Oregano Cod Fillets
• Greek Lemon Potatoes (Patates Lemonates)
• Fasolakia Lathera (Greek braised green beans with tomato)
• Tzatziki (yogurt-cucumber garlic dip)
• Horiatiki (Village salad) — finish-to-order
• Warm pita bread
• Sparkling Lemon-Honey Mint (kid drink) — 3 servings (for 3 children)
• Assyrtiko (dry Greek white wine), 1 bottle (adult beverage)

2. FULLY EXECUTABLE RECIPES

Baked Lemon-Oregano Cod Fillets

Equipment

• 1 rimmed baking sheet 13" x 9" or 11" x 15"
• Parchment paper or foil
• Instant-read thermometer
• Small bowl, silicone brush, sharp knife

Ingredients

• 2.00 lb cod fillets (about 5 fillets, ~6 oz each), skin-on if available (Meat / Seafood)
• 3.00 tbsp olive oil ⁺ (Dry Goods / Pantry)
• 2.00 lemons (1 sliced into rounds, 1 for juice and garnish) ⁺ (Produce)
• 2.00 tsp dried oregano ⁺ (Dry Goods / Pantry)
• 2.00 cloves garlic, minced ⁺ (Produce)
• 1.50 tsp fine salt ⁺ (Dry Goods / Pantry)
• 1.00 tsp freshly ground black pepper ⁺ (Dry Goods / Pantry)
• Crushed red pepper flakes (optional, table) — 0.25 tsp (serve-at-table only) (Dry Goods / Pantry)

Practical substitutions:

• Cod substitution: firm white fish such as haddock, pollock, hake or sea bass fillets; adjust thickness for cooking time.
• Dried oregano can be replaced by 2 tbsp finely chopped fresh oregano if available (use fresh sparingly).

Cooking / Baking

• Oven temperature: 425°F
• Target internal temperature: 145°F
• Total cook time: 20 minutes (8 min prep, 12 min bake)

Instructions

1. Preheat: Preheat oven to 425°F with oven rack in the center.
2. Line: Line the rimmed baking sheet with parchment or foil.
3. Pat dry: Pat the cod fillets dry with paper towels; place fillets skin-side down on the lined baking sheet, spaced slightly apart.
4. Season: In a small bowl combine 3 tbsp olive oil, minced garlic, 2 tsp dried oregano, 1.5 tsp salt and 1 tsp pepper. Brush evenly over fillets.
5. Add lemon: Tuck lemon slices between fillets and drizzle any remaining oil mixture over the fish. Squeeze the juice of ½ lemon over the fillets (reserve remaining lemon halves for salad/drinks).
6. Bake: Place sheet in the preheated oven and bake 12 minutes, until the fish reaches 145°F in the thickest part and flakes gently. Do not overbake.
7. Finish: Remove from oven; if desired, squeeze remaining lemon half over fillets and serve immediately. Serve with optional crushed red pepper at the table for adults.

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Greek Lemon Potatoes (Patates Lemonates)

Not pescatarian: chicken.

Not low-carb: potatoes.

Not paleo: yukon gold.

Equipment

• 9" x 13" roasting pan or 13" x 9" rimmed baking dish
• Large pot for parboiling (optional)
• Sharp knife, cutting board, mixing bowl, tongs

Ingredients

• 3.00 lb Yukon Gold or russet potatoes, peeled and cut into 1½-inch wedges (Produce)
• 3.00 tbsp olive oil ⁺ (Dry Goods / Pantry)
• 2.00 lemons, juiced (about 4 tbsp) ⁺ (Produce)
• 1.00 cup low-sodium chicken broth or vegetable broth (8 fl oz) (Dry Goods / Pantry)
• 3.00 cloves garlic, minced ⁺ (Produce)
• 2.00 tsp dried oregano ⁺ (Dry Goods / Pantry)
• 1.50 tsp fine salt ⁺ (Dry Goods / Pantry)
• 1.00 tsp freshly ground black pepper ⁺ (Dry Goods / Pantry)

Practical substitutions:

• If fresh lemons are scarce, substitute 3 tbsp bottled lemon juice plus zest from 1 lemon.

Cooking / Baking

• Oven temperature: 400°F
• Total cook time: 65 minutes (15 min prep + 50 min roast)

Instructions

1. Preheat: Preheat oven to 400°F.
2. Prep potatoes: Peel and cut potatoes into 1½-inch wedges. Rinse and drain.
3. Toss: In a large mixing bowl combine potatoes, 3 tbsp olive oil, minced garlic, 2 tsp oregano, 1.5 tsp salt and 1 tsp pepper. Toss until coated.
4. Arrange & liquid: Transfer potatoes to the roasting pan in a single layer. Pour 1 cup chicken broth and the juice of 2 lemons over potatoes. Cover the pan tightly with foil.
5. Roast covered: Roast in the preheated oven for 35 minutes covered.
6. Uncover & finish: Remove foil, toss potatoes once with tongs, roast uncovered 15 more minutes, then check for browning. If they need more color, roast an additional 5–10 minutes until edges are golden and potatoes are tender when pierced with a fork. Total oven time ~50 minutes.
7. Finish: Remove from oven and serve hot. Potatoes may rest up to 15 minutes before serving.

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Fasolakia Lathera (Braised Green Beans with Tomato)

Not low-carb: sugar.

Not paleo: sugar.

Equipment

• 3-quart sauté pan or Dutch oven with lid
• Cutting board, sharp knife, wooden spoon, measuring cup

Ingredients

• 2.00 lb fresh green beans, trimmed (Produce)
• 1.00 medium yellow onion, thinly sliced (Produce)
• 14.50 oz can crushed tomatoes (1 can) (Dry Goods / Pantry)
• 2.00 tbsp olive oil ⁺ (Dry Goods / Pantry)
• 1.00 cup water (8 fl oz) (tap water OK)
• 2.00 cloves garlic, minced ⁺ (Produce)
• 1.50 tsp fine salt ⁺ (Dry Goods / Pantry)
• 0.50 tsp granulated sugar (Dry Goods / Pantry)
• 2.00 tbsp fresh parsley, chopped (Produce)
• 1.00 tbsp lemon juice (from pooled lemons) ⁺ (Produce)

Practical substitutions:

• If fresh green beans are unavailable, use 1.5 lb frozen green beans; thaw and reduce simmer time by ~10 minutes.

Cooking / Baking

• Stove: medium-low simmer under lid
• Total cook time: 45 minutes (10 min prep + 35 min simmer)

Instructions

1. Sauté onion: Heat 2 tbsp olive oil in the Dutch oven over medium heat until shimmering. Add sliced onion and cook, stirring, 5 minutes until soft and translucent.
2. Add garlic: Add minced garlic and cook 30 seconds until fragrant.
3. Add beans & tomatoes: Add trimmed green beans, crushed tomatoes, 1 cup water, 1.5 tsp salt, and 0.5 tsp sugar. Stir to combine.
4. Simmer: Bring to a gentle simmer, cover, reduce heat to low, and simmer 30–35 minutes until beans are tender and sauce has thickened. Stir once or twice during simmering.
5. Finish: Stir in 2 tbsp chopped parsley and 1 tbsp lemon juice. Taste and adjust salt. Keep covered off heat until plating; this holds well for 15–30 minutes.

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Tzatziki (Yogurt-Cucumber Garlic Dip)

Not dairy-free: yogurt.

Not low-carb: milk.

Not paleo: yogurt.

Equipment

• Medium bowl, box grater, fine sieve or clean towel, spoon
• Measuring spoons

Ingredients

• 16.00 oz plain Greek yogurt (2 cups) (Dairy)
• 1.00 large English cucumber (about 8–10 oz), grated and drained (Produce)
• 2.00 cloves garlic, grated or finely minced ⁺ (Produce)
• 1.00 tbsp lemon juice (Produce) — use from pooled lemons
• 2.00 tbsp olive oil ⁺ (Dry Goods / Pantry)
• 2.00 tbsp fresh dill, finely chopped (Produce)
• 1.00 tsp fine salt ⁺ (Dry Goods / Pantry)

Practical substitutions:

• If Greek yogurt is unavailable, use well-drained plain whole-milk yogurt (strain 30 minutes through cheesecloth).

Cooking / Baking

• Chill time: none required but tastes better chilled 20–30 minutes
• Total cook time: 15 minutes (all hands-on)

Instructions

1. Prepare cucumber: Grate cucumber on box grater, then squeeze in a clean towel or push through a fine sieve to remove excess water; measure roughly 1 cup drained grated cucumber.
2. Combine: In a medium bowl combine yogurt, drained cucumber, grated garlic, 1 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp dill and 1 tsp salt.
3. Chill: Stir to combine. Chill in refrigerator until service. If chilling, let rest at least 20 minutes; it will hold well.

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Horiatiki (Village Salad) — finish-to-order

Not dairy-free: feta.

Not paleo: feta.

Equipment

• Large salad bowl, measuring spoons, sharp knife

Ingredients

• 4.00 medium ripe tomatoes, cut into wedges (Produce)
• 1.00 medium cucumber, sliced into half-moons (Produce)
• 1.00 small red onion, thinly sliced (Produce)
• 1.00 green bell pepper, sliced into rings (Produce)
• 1.00 cup pitted Kalamata olives (about 8 oz) (Dry Goods / Pantry)
• 8.00 oz block feta cheese (Dairy)
• 3.00 tbsp olive oil ⁺ (Dry Goods / Pantry)
• 1.00 tbsp red wine vinegar (Dry Goods / Pantry)
• 1.00 tsp dried oregano ⁺ (Dry Goods / Pantry)
• 1.00 tsp fine salt ⁺ (Dry Goods / Pantry) — use sparingly because feta is salty

Practical substitutions:

• If Kalamata olives are unavailable, use pitted black olives and add 1 tsp caper brine for briny note.

Cooking / Baking

• No cooking; assemble at service
• Total cook time (assembly): 10 minutes at finish

Instructions

1. At 4:55 PM: Combine tomatoes, cucumber, red onion and green pepper in a large bowl.
2. Add olives: Scatter Kalamata olives.
3. Dress: Drizzle 3 tbsp olive oil and 1 tbsp red wine vinegar. Sprinkle 1 tsp dried oregano and 1 tsp salt, toss gently.
4. Top with feta block: Place feta block on top or crumble over salad. Serve immediately; do not dress earlier than 5–10 minutes before service.

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Warm Pita Bread

Not gluten-free: pita.

Not low-carb: pita.

Not paleo: pita.

Equipment

• Ovenproof foil or 10" skillet for warming, tongs

Ingredients

• 5 store-bought pita breads (Dry Goods / Pantry)

Practical substitutions:

• Use pocket pitas or naan if pita unavailable.

Cooking / Baking

• Warming options: oven 3–5 minutes at 425°F wrapped in foil, or skillet 30–60 seconds per side over medium heat
• Total cook time: 5 minutes (finish-to-order, overlap with final oven minutes)

Instructions

1. Option A (oven): At 4:55 PM wrap pitas in foil and slide into oven on middle rack for 4–5 minutes to warm.
2. Option B (stovetop): Heat a dry 10" skillet over medium heat and warm each pita 30–60 seconds per side; keep warm wrapped in a clean towel until serving.

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Sparkling Lemon-Honey Mint — Kid Drink (3 servings)

Not low-carb: honey.

Equipment

• Pitcher or 12-oz glasses, muddler or spoon
• Measuring spoons

Ingredients (per child / totals)

• Sparkling water 8.00 fl oz per serving — 24.00 fl oz total (Drinks)
• Lemon juice 1.00 tbsp per serving — 3.00 tbsp total (Produce) ⁺
• Honey 1.00 tsp per serving — 3.00 tsp total (Dry Goods / Pantry)
• Fresh mint leaves 4 per serving — 12 leaves total (Produce)
• Ice cubes as desired (house supply)

Practical substitutions:

• Replace honey with simple syrup 1 tsp per serving if needed.

Cooking / Baking

• No cooking
• Total prep time: 5 minutes

Instructions

1. In a pitcher or per-glass: Add 1 tbsp lemon juice and 1 tsp honey; stir to dissolve.
2. Add 8 fl oz chilled sparkling water and 4 mint leaves. Serve over ice. Chill sparkling water beforehand for best fizz.

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Assyrtiko (dry Greek white wine) — Adult beverage

Not no pork, no alcohol: assyrtiko.

Equipment

• Wine glasses; wine opener

Ingredients

• 1 bottle Assyrtiko (dry Greek white wine), chilled to 50–55°F (Drinks)

Notes:

• Purchase one 750 ml bottle. Chill 1 hour before service. No cooking steps.

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3. LINEAR TIMELINE (3:40 PM–5:00 PM)

• 3:40 PM: Greek Lemon Potatoes — Start: preheat oven to 400°F; peel and cut 3.00 lb potatoes into 1½" wedges (15 minutes).
• 3:55 PM: Greek Lemon Potatoes — Toss potatoes with 3.00 tbsp olive oil, 3 cloves minced garlic, 2.00 tsp dried oregano, 1.50 tsp salt and 1.00 tsp pepper; place in 9x13 pan, add 1 cup chicken broth and juice of 2 lemons, cover tightly with foil and put in oven to roast (covered) for 35 minutes (3:55–4:30 PM).
• 3:55 PM: Fasolakia (green beans) — Trim 2.00 lb green beans and slice 1 medium yellow onion (prep, 10 minutes).
• 4:05 PM: Fasolakia — Heat 2.00 tbsp olive oil in 3-qt pot; sauté sliced onion 5 minutes, add 2.00 cloves minced garlic, then add green beans, 14.5 oz crushed tomatoes, 1 cup water, 1.50 tsp salt and 0.50 tsp sugar; bring to simmer, cover and cook low for 35 minutes (4:05–4:40 PM).
• 4:05 PM: Tzatziki — Grate and drain 1 cucumber, combine with 16 oz Greek yogurt, 2 cloves grated garlic, 1 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp chopped dill and 1 tsp salt; stir and refrigerate (prep and chill, 4:05–4:20 PM).
• 4:30 PM: Greek Lemon Potatoes — Uncover roasting pan and return to oven to finish uncovered for 15 minutes for browning (4:30–4:45 PM).
• 4:40 PM: Fasolakia — Check for tenderness, stir in 2 tbsp chopped parsley and 1 tbsp lemon juice, adjust salt; keep covered off-heat (Fasolakia done at 4:40 PM).
• 4:45 PM: Greek Lemon Potatoes — Remove potatoes from oven; if needed, roast an additional 5–10 minutes to reach golden edges. Potatoes finish by 4:45 PM and rest up to 15 minutes.
• 4:40 PM: Baked Cod — Start active prep: pat-dry 2.00 lb cod fillets, arrange on lined baking sheet, brush with mixture of 3 tbsp olive oil, 2.00 tsp dried oregano, 2 cloves minced garlic, 1.50 tsp salt and 1.00 tsp pepper; tuck lemon slices; total prep 8 minutes (4:40–4:48 PM).
• 4:48 PM: Baked Cod — Put cod in preheated oven at 425°F and bake 12 minutes (4:48–5:00 PM). Monitor with instant-read thermometer; target 145°F.
• 4:55 PM: Horiatiki (Village salad) — Assemble salad: combine 4 tomatoes, 1 cucumber, 1 sliced red onion, 1 sliced green pepper and 1 cup Kalamatas; dress with 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano and 1 tsp salt; place 8 oz feta on top (assembly: 4:55–4:58 PM).
• 4:55 PM: Warm Pita — Wrap 5 pitas in foil and slide into oven (top rack) for 4–5 minutes to warm while cod finishes (4:55–5:00 PM).
• 5:00 PM: Baked Cod — Remove from oven, squeeze remaining lemon over fillets and transfer fish to serving platter; immediate service.
• 5:00 PM: Final service — Plate fish, potatoes, fasolakia and tzatziki; place salad and warm pitas on table. Pour sparkling kid drinks and open chilled Assyrtiko for adults. Serve at exactly 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Lemons — 6 whole lemons ⁺
• Potatoes (Yukon Gold or russet) — 3.00 lb
• English cucumber — 2 whole (1 for tzatziki, 1 for salad)
• Fresh dill — 1 small bunch (use 2.00 tbsp)
• Fresh parsley — 1 small bunch (use 2.00 tbsp)
• Green beans — 2.00 lb
• Tomatoes — 4.00 medium
• Red onion — 1.00 small
• Yellow onion — 1.00 medium
• Green bell pepper — 1.00
• Garlic — 9.00 cloves (purchase 2 bulbs) ⁺
• Fresh mint — 1 small bunch (for kid drink)

Meat / Seafood

• Cod fillets, skin-on if available — 2.00 lb

Dairy

• Greek yogurt (plain) — 16.00 oz (2 cups)
• Feta cheese, block — 8.00 oz

Dry Goods / Pantry

• Olive oil — 13.00 tbsp total (≈0.81 cup) ⁺
• Dried oregano — 5.00 tsp total ⁺
• Kosher or fine salt — 6.50 tsp total ⁺
• Ground black pepper — 2.00 tsp total ⁺
• Crushed red pepper flakes — 0.25 tsp (optional, table)
• Low-sodium chicken or vegetable broth — 1.00 cup (8 fl oz)
• Crushed tomatoes (canned) — 14.50 oz can
• Granulated sugar — 0.50 tsp
• Kalamata olives (pitted) — 1.00 cup
• Store-bought pita breads — 5.00 pieces
• Honey — 3.00 tsp (for kid drink)
• Red wine vinegar — 1.00 tbsp

Drinks

• Sparkling water — 24.00 fl oz total (for 3 kid servings)
• Assyrtiko (dry Greek white wine) — 1 bottle (750 ml)

(Note: Items marked with ⁺ are used in multiple components.)

5. NOTES & ASSUMPTIONS

• Optional table-side items: crushed red pepper flakes for adult heat; extra lemon wedges for serving.
• Global substitutions: any firm white fish may replace cod; Greek yogurt can be substituted with well-drained whole-milk plain yogurt; Kalamata olives may be replaced with pitted black olives + 1 tsp caper brine if needed.
• Child-safety: keep crushed red pepper, wine and any alcoholic vessels out of children's reach. Supervise the oven and hot pans when warming pitas and removing the baking sheet.
• Timeline risks: The tightest execution window is 4:40–5:00 PM when you prep the fish, finish braises, warm pita and assemble the salad while the fish bakes. This window requires coordinated multitasking (placing pitas in oven at 4:55, finishing salad at 4:55–4:58 and monitoring fish 4:48–5:00).
• Mitigation mindset: Prepare all utensils, serving dishes and the instant-read thermometer before 4:30 PM; have lemons halved and dairy chilled ahead; clear workspace so you can move between oven/stove and salad assembly quickly. Use the oven timer and set short countdown alarms for 4:48, 4:55 and 5:00 PM.
• Leftovers: The potatoes, braised green beans and tzatziki store well and are planned for leftovers.
• Latest safe start time: You can start as late as 3:40 PM for a 5:00 PM serve.