Greek style lemon fish
Adapted from Culinaria Greece
Author: Reshmy
Serves: 2
Ingredients
- 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
Directions
- Salt fish all over. Then dredge in flour nicely. Season with pepper.
- Fry fish in oil making sure it doesn't burn. Fry till flesh flakey and skin crisp.
- Remove fish. Strain oil and return to hot pan. Do not heat.
- When oil a bit cooler, whisk in the beaten egg.
- 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.
- Transfer sauce to serving plate, place the fish over the sauce. Sprinkle with parsley.
- Tada!
Notes
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.
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 http://bombaychowparty.com/greek-style-lemon-fish/