This past weekend was an extremely hot weekend, with temperatures reaching to the mid-40’s (Celcius!). Husband bought us some fish, and as part of an East meets West table fare, I have decided to make an Asian recipe, and grill it the Greek way. Read about it here.
Tsipoura is a Mediterranean fish, and its scientific name is Sparus Aurata. It is a light fish, yet sweet at the same time (flavour-wise), and has a light flaking texture. It is suitable for steaming, baking and grilling. The tsipoura that husband bought was rather big – they were around 600g to 700g per fish.
- tsipoura fish (as many as you want), cleaned, descaled and scored
- salt and pepper, to season according to taste
- a small bunch of parsley leaves, washed and chopped roughly
- 1 red onion, sliced
- a few lemons, slice into squeezable quarters.
- Olive oil
- To grill in the oven: lightly oil the fish, and season the fish (inside and out) with salt and pepper.
- Grill until cooked.
- Make an olive oil and lemon dressing by squeezing some lemon juice into a cup of olive oil and mix thoroughly.
- Serve, and garnish with the onions, parsley and olive oil lemon dressing according to taste.