Crispy fillet of fresh fish, so delicious and so different from the fish we normally eat.
This grilled fish with a light salad, with fresh cooked vegetables are among the combinations many of us like. If you fall into this category, I suggest you try this delicious dish, with dominant flavors of lemon and rosemary!
We enjoyed it with boiled broccoli and cauliflower, sprinkled with grated golden Flaxseed and accompanied with a cold, Greek wine Retsina.
This grilled fish with a light salad, with fresh cooked vegetables are among the combinations many of us like. If you fall into this category, I suggest you try this delicious dish, with dominant flavors of lemon and rosemary!
We enjoyed it with boiled broccoli and cauliflower, sprinkled with grated golden Flaxseed and accompanied with a cold, Greek wine Retsina.
| work: 00h:20′ | time: 00h:20′ | medium: |
The Filleting
The filleting is usually done with large, thick fish such as salmon, swordfish or tuna. Choose whatever fish you like. Keep in mind that freshness in very important for fish, more than with any other food.In fresh fish the eyes should be clear and shiny. The gills should be rosy or red, not brown. In fresh fish scales are difficult to remove, while in stale stale fish they may be altogether missing.
The stale fish has a strong odor. Swollen belly means decomposition in the intestines, while the full freshness is characterized by stiffness and rigidity.
Ingredients (3 servings)
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Remove the scales only, wash and dry the fish. Fillet the fish or ask the fishmonger to do it. If you do it yourselves, use a sharp knife to make an incision at the base of the tail and the sides of the fish, having the fish on a chopping board to avoid slipping. |
 Drag the knife across and onto the backbone.When you reach the head cut perpendicular to detach the fillet from the remaining fish. Spread foil on a baking pan. Salt and pepper the fillets and place them with the skin upwards. |
Grate the stale bread in the blender. Grate the zest from the lemons and cut the rosemary with scissors. Mix everything together and add and turmeric. Turn on the grill and, when it gets hot, put the pan in a distance of 15 cm/ 6″ from the grill for 8′-10′. |
Remove the pan from the oven. Turn the fillets so that the skin is facing down and sprinkle with the bread mixture. If you have more mix, sprinkle in between the fillets. Serve it on the plates, is very tasty and crunchy! |
 Drizzle each fillet with a few drops of olive oil. Put the pan back to the grill for another 8′-10′, until golden and the crust is cooked. Be careful. Fish does not need long cooking time. It loses its moisture and hardens. |
