COOKING WITH FISH

GILT-HEAD SEA BREAM WRAPPED IN COOKING PAPER

  • 3 gilt-head sea bream
  • Salt (to taste)
  • 1 dessert spoon oregano for each fish
  • 3 sliced lemons
  • 3 cloves of garlic cut in half (1 clove for each fish)
  • Olive oil with lemon juice

First gut and clean the fish.

Fill each fish with the oregano, salt, 4 spoons of the lemon olive oil, the garlic and the lemon. Wrap the fish together in cooking paper (or wrap each fish separately) and bake for 25 minutes at 200 degrees in a preheated oven. The bream will be lovely and succulent because they are baked in their own liquid and, together with the lemon and olive oil, this makes them outstandingly tasty! Cretan dako salad (tomatoes and feta over crispy bread) or potato salad make the perfect accompaniment.


GRILLED SALMON WITH ORANGE

  • 4 salmon fillets
  • 4 cups of extra virgin or organic extra virgin olive oil
  • 2 large onions cut into thick slices
  • 2 oranges and a little zest
  • 2 lemons and a little zest

Prepare a marinade with the extra virgin olive oil, the juice and zest of the orange and lemon. Shake well to mix and pour over the fish in a deep pan. Place in the refrigerator for about an hour. Cover a medium baking dish with the slices of onion, place the salmon on top of them and add a little of the marinade. Grill for 5-6 minutes on each side and enjoy the tender, tasty salmon which is rich in Omega 3. It might well taste better than ever before!


OVEN BAKED SEA BREAM WITH TOMATO SAUCE

  • 2 sea bream
  • 1 large onion chopped
  • ½ cup olive oil
  • 3 to 4 medium tomatoes
  • 1 cup white wine
  • 1 lemon
  • chopped parsley
  • bay leaf
  • a little thyme
  • salt
  • pepper

Gut and wash the fish and place in a baking dish. Sauté the onion in oil until clear. Wash, peel and slice the tomatoes and add to the pan with the olive oil to sauté. Immediately afterwards add the salt, pepper, bay leaf, thyme and, at the end, the wine. Leave the sauce to simmer for 20 minutes. Cut the lemon into thin round slices and place them in a row on the fish, the one slice half covering the next. Pour the sauce onto the fish and bake in a moderate oven for about 40 minutes. Sprinkle with chopped parsley.


SEA BASS IN BAKING PAPER

  • One large bass (about 1-1.5 kg)
  • ½ bunch of fresh fennel
  • A few sprigs of marjoram
  • 1 bunch of parsley
  • 3-4 garlic cloves (with the skin)
  • 3 lemons with the peel, washed and cut into thin slices
  • 2 soupspoons of coarse salt
  • ½ teacup olive oil
  • Baking paper


Wash the fish (it is best to buy it scaled and gutted) and dry with kitchen paper. Spread out two large and long pieces of baking paper on the kitchen counter, the one next to the other, and another two on top of them crossways, forming a makeshift baking pan. Sprinkle the herbs, garlic cloves and lemon slices on top. Salt the fish well, inside and out, and place it on top. Pour the oil over the entire surface and wrap the baking paper carefully into a package. Place it in a baking pan, add a glass of water and roast in a preheated oven at 180 degrees for approximately one hour.


CODFISH FILLETS WITH MUSTARD SAUCE

  • 8 codfish fillets
  • Salt and pepper
  • ½ teacup olive oil
  • 1 teacup dry, white wine
  • 2 soupspoons of good quality mustard
  • The juice of two lemons
  • ½ teaspoon corn flour
  • 1 bunch of parsley, finely chopped
  • 1 soupspoon capers (optional)


Season the fillets with salt and pepper, put them in a non-stick pan with the olive oil and fill halfway with water. Cover the pan and cook over medium heat for 15 minutes. Remove the fish with a slotted spoon. Add the mustard and lemon juice to the liquid left in the pan and let the mixture boil for 2-3 minutes. Dissolve the corn flour in a cup with 3 spoons of water, add it to the sauce and stir. If you like, add the capers. As soon as the sauce thickens, remove the dish from the heat. Pour the sauce over the fillets and sprinkle finely-chopped parsley and freshly-ground pepper on top and serve.


SARDINES WRAPPED IN VINE LEAVES

  • Half a kilogram of large sardines cleaned and gutted, without the heads and backbones
  • As many vine leaves as sardines
  • 2 bunches of parsley finely chopped
  • 3 lemons cut into thin half-moon slices
  • 2 dry onions cut into thin rings
  • 5 crushed garlic cloves
  • 3 tomatoes cut into thick slices
  • ½ teacup oil
  • Salt and pepper


Scald the vine leaves in boiling water for 2-3 minutes. Season with salt and pepper and stuff each sardine with some parsley, some garlic and a lemon slice. Wrap each sardine tightly in a vine leaf. Once you have wrapped all the sardines, first lay out all the tomato slices in the pan, then the onions and season with salt and pepper. Place the sardines on top and put lemon slices in between. You can sprinkle any left-over parsley and garlic over the sardines. Sprinkle oil over and cook in the oven at 180 degrees for approximately one hour.