This is a classic presentation and method of cooking fish in Greece. Fish is an essential part of the Mediterranean Diet. It is nutrient dense and naturally low in calories. One of the best ways of telling if fish is fresh is to look at the eyes. If the eyes are plump and clear, it is a good indication that the fish is fresh. We like to cook fish on the grill, however this recipe can also be adapted to an oven (425').
- 2 striped sea bass, cleaned and scaled
- 2 red snapper, cleaned and scaled
- 1/2 cup The Furies EVOO plus 2T to drizzle
- 1 lemon, juiced
- 2t coarsely ground sea salt
- 2t Greek Mountain Oregano
- fresh parsley and/or basil
- Rinse fish with cold water and make sure there aren't any remaining scales. Pat dry and sprinkle with sea salt. Let fish sit at room temperature while grill gets hot.
- Sprinkle with oregano and drizzle with EVOO on both sides of fish
- Spray or brush grill surface with a small bit of oil
- Place whole fish onto grill. Cook for approximately 20 minutes, turning fish over once to cook evenly.
- Don't be afraid of the appearance of the cooked fish! The meat will be delicate and flavorful. The backbone and rest of the bones are removed easily by gently removing the top fillet and pulling the bones off
- Combine lemon juice, EVOO, oregano, parsely and basil. Use a fork to whisk together. Pour over cooked fish to taste.