ΨΑΡΗ ΣΤΑ ΚΑΡΒΟΥΝΑ

PSARI STA KARVOUNA

Whole Grilled Fish

Ingredients

  • 3 lb (1.5kg) whole striped bass, sea bream, branzino, red snapper or trout (scaled and gutted)
  • Dried oregano
  • 2 whole lemons
  • 5 cloves of garlic
  • ½ a small bunch of Italian flat-leaf parsley
  • 1-2 stalks of scallions
  • A few sprigs of mint
  • A few sprigs of dill
  • A few sprigs of fresh thyme
  • 1 Tbs (15g) of small capers
  • Extra virgin olive oil
  • Salt and Pepper
  • Kitchen string

Serves 4

 
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Step 1 - Prepare the Fish

  • Pat fish all over with paper towels until dry inside and out.
  • Make a couple deep incisions on outside of both sides.
  • Rub salt, pepper, garlic and oregano inside and out (into incisions)
  • Insert herbs, lemon and garlic slices into cavity.
  • Using kitchen string, close the cavity by wrapping around the fish.
  • Rub olive oil on both sides of fish, set aside.

Step 2 - Make the Sauce

  • Blend the garlic, parsley, scallions, mint and dill.

  • In small bowl, add ½ tsp (2g) of dried oregano and 1 Tbs (15g) of small capers to blended mixture.

  • Add olive oil to mixture until thick paste consistency.

  • Add juice and zest from 1/2 lemon. 

  • Stir and season to taste with salt and black pepper.

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Step 3 - Grill and Serve

  • Heat grill and oil the grates and flesh of fish.

  • Cook for 5-7 minutes per side for small fish or 7-9 min for large fish - or until 130F (55C) in thickest part of flesh.

  • Drizzle  sauce generously over fish and serve on shareable large platter.