3 lb Fagri -cleaned (scaled and gutted)
1 Tbsp of small capers
½ Tbsp of chopped flat leaf parsley
1 Tbsp of dried Greek wild oregano
1 fish cage
Ingredients for ladolemono sauce:
1 cup extra virgin olive oil
½ cup fresh squeeze lemon juice
6 pcs of saffron
1 tsp white pepper
1 tsp Sea salt
½ Tbsp dried mustard
Preparation for ladolemono:
Combine all the ingredients for the ladolemono sauce in a blender. Blend until emulsified.
Preparation:
Score the fish by the back and belly bones . Place the fish in the cage and grill for 15-20 minutes on each side. While grilling the fish, baste with ladolemono sauce. After the fish is cooked, carefully remove from cage and place on a hot plate. Debone the grilled fish and remove most of its bones with a serrated knife. Dress with herbs (oregano and parsley) and capers. Spoon ladolemono sauce on the grilled fish and serve hot .
Kali Orexi
Chef Gregory Zapantis
