Grilled Fish & Salad Greens

Grilled fish and salad Stamnagathi (Cichorium spinosum), boiled or raw if preferred. A dish with complete nutritional value and taste affirmed with few, very few ingredients but with such unsurpassed taste.
Try to combine with potatoes fried in oven and you will have an additional reason to enjoy with your soul.
Yours!

work: 30′

time: 1h:00′

easy:

Ingredients (2-3 servings) 1kg fresh fish 500g stamnagathi, greens from Crete olive oil lemon oregano, salt, pepper parsley finely chopped	Peel the fish scales, if they have, and remove the head and internal organs. Engrave along from both sides. Put them in a row on a foil in a level oven pan. Sprinkle with a little olive oil and sprinkle with coarse salt, pepper and oregano.	Bake on the grill for 30′. At the half of the time, turn carefully from the other side and sprinkle with salt, pepper and oregano.
When they are golden brown they are ready.	At the same time we clean and wash the stamnagathi. Boil in salted water for a while. Do not over boil. Serve in a bowl with salt, lemon and olive oil.	Remove the fish from the oven and serve on a platter, sprinkle with chopped parsley, raw olive oil and lemon juice. They are combined with stamnagathi salad or with any other salad or seasonal greens we like.

Related

Fresh Anchovies in Grape Leaves

Anchovies, with fragrant herbs like dill and green onion, topped with lemon juice, wrapped in cool fresh vine leaves.
Delicious snack and definitely unique. The leaves give the little fish a slight sour taste and naturally their aroma. We enjoy with ouzo but also with cold beer, a summer mood and optimistic against the gloom and the difficulties of the day.

Perch Fillet

Perch fillets are delicious, soft flesh, fish without bones. That makes it easy for the very young or old. I make it always in the oven by covering it with vegetables or slices of tomato or pepper. They give a colorful touch and lovely flavor in a relatively neutral flavor fish.

Baked Sea Bream in Foil

One of the easiest and most effective way to cook fish is to wrap them in aluminum foil. All the flavors are left in the wrapper and permeate the flesh of the fish during cooking. We use simple ingredients and very fresh fish for best results.
The recipe requires very few ingredients, but you will be pleasantly surprised with the flavors. The bream is delicious fish big enough with a lot of flesh, whatever you need for the oven.

Author Z. G. Sifaki