Whole Fish

INGREDIENTS

1 medium sized (1.5 - 2 pound) Fresh Mediterranean Sea bass (aka Branzino) 2 Tbsp salt
1 Tbsp wild Greek oregano (dried)
1⁄2 Tbsp black pepper
for sauce:
3 Tbsp cold pressed extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
pinch of salt
pinch of oregano
pinch of pepper

Note: With all simply prepared dishes the key is to buy the freshest and best quality ingredients. It makes the biggest impact in the end result. Make sure to buy the fish fresh from a reputable fishmonger and look for clarity in the eyes of the fish.

METHOD

An important step is to let the fish sit in the refrigerator for a couple of our hours upon bringing it home. This will allow for the fish to firm up and keep it together while grilling

Prep the grill to medium heat.

Take your fish out of the fridge and pat fish dry with a paper towel on both sides

Take all 3 dry ingredients: salt, oregano and pepper in a bowl and mix them all together

Staring from head to tail begins sprinkling the spice mixture up and down the fish in rows to get an even distribution all over the fish. This will create a wonderful crust on the skin after grilling

Place the fish on your medium preheated grill that has been greased with olive oil so it doesn’t stick. Allow for the one side to cook for 7-8 min. Do not touch the fish. Allow it to create a good crust on one side. After that, flip the fish and cook for only 4-5 min on the other side. Do not cook longer or else it will dry up the fish

Place the whole fish on a large plate and prepare sauce in a small bowl

In your bowl whip cold pressed olive oil, lemon, a pinch of salt, oregano and cracked pepper. Beat the mixture with a fork until it thickens.

Garnish the dish with half a lemon and a ramiken or small cup/bowl with sauce and serve.

Tip: A great side dish for the fish is a refreshing green salad with green onions, dill and feta served with a bright lemon and olive oil dressing or a more traditional side of wilted horta (boiled dandelion greens served with olive oil and lemon at room temperature)