Greek style lemon fish
Adapted from Culinaria Greece
Serves: 2
  • Red mullet - 1 medium sized, enough to serve 2 (I used boi or regular mullet. you could also use pomfret or similar delicate fish flavoured)
  • extra virgin olive oil - ½ cup
  • egg - 1
  • flour to dredge the fish
  • wild garlic or spring garlic, finely chopped - 4-5 Tablespoons
  • flat leaf parsley, finely chopped - 4-5 Tablespoons
  • rosemary - 1 sprig, finely chopped
  • lime juice - 1 Tablespoon
  • Orange juice - 1Tablespoon
  • salt and pepper - to tasts
  1. Salt fish all over. Then dredge in flour nicely. Season with pepper.
  2. Fry fish in oil making sure it doesn't burn. Fry till flesh flakey and skin crisp.
  3. Remove fish. Strain oil and return to hot pan. Do not heat.
  4. When oil a bit cooler, whisk in the beaten egg.
  5. Add finely chopped fresh rosemary, finely chopped green garlic, salt and pepper. Stir in lime and orange juices and half a teaspoon of sugar. Leave for a few minutes to thicken a bit. Correct salt- sugar- lime balance.
  6. Transfer sauce to serving plate, place the fish over the sauce. Sprinkle with parsley.
  7. Tada!
The dish is originally meant to be made with the Red Mullet or Barbounia.
I used a fish of the mullet family that I found in Versova market (Boi is what the fisherwoman Sarita said it was called)

To approximate the flavour of fresh lemon juice, I used a mix of lime and orange juice that I feel works well. If you are lucky enough to get hold of beautiful plump lemons like those from the mediterranean, please do use those.
Recipe by Bombay Chowparty at