Whole grilled fish, Greek style
Votes: 13
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Whole grilled fish, Greek style - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 whole sea bass or other small Mediterranean fish (400-450g each) (gut, score, remove bones, but leave head, skin and fillet intact: after cutting, each carcass should weigh approximately 225g)
- Salt and ground black pepper
- 3/4 cup olive oil, plus more if needed
- 1/4 cup lemon juice
- 1 tablespoon chopped fresh oregano leaves
- 1.5 tsp chopped fresh parsley leaves
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Cooking the dish according to the recipe:
- Preheat grill to medium-high heat.
Rinse the fish thoroughly under cold running water and pat dry with paper towels. Season the fish thoroughly, inside and out, and sprinkle with ground black pepper. Generously brush each fish with 1/2 tablespoon of olive oil and place directly on the grill. - Cook, turning occasionally and brushing with more oil if needed, until the fish flakes easily and is cooked through, about 6 minutes per side. Transfer the fish to a plate. Meanwhile, in a small bowl, combine the remaining olive oil with the lemon juice, parsley, and oregano. Season with salt and pepper to taste. Serve the fish drizzled with the olive-lemon mixture.
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