Fresh grilled fish, lemon, oregano and good olive oil. A simple Cretan combination that lets the quality of each ingredient speak for itself.
Ingredients
- 1 whole fresh Mediterranean fish, such as Red Porgy (Fagkri) or White Seabream (Sargos)
- Sea salt
- Fresh lemon juice
- Dried wild oregano
- Extra virgin olive oil
Preparation
Grill the fish over an open flame until the skin is crisp and the flesh is tender and moist.
In a separate bowl, whisk the fresh lemon juice with a generous amount of extra virgin olive oil until it emulsifies into a smooth ladolemono.
As soon as the fish comes off the grill, spoon the ladolemono generously over the top. Finish with sea salt and a pinch of wild oregano.
The Culinary Context
In a dish this simple, the olive oil is fully exposed.
The warmth of the freshly grilled fish releases its aromas, while the lemon highlights its fruitiness, freshness and peppery character. A distinctive extra virgin olive oil can therefore shape the final character of the entire dish.
Best Paired With
Tsouderos Super-Premium Early Harvest EVOO
Its fresh, aromatic character and peppery finish work particularly well with grilled fish and the acidity of fresh lemon.
For fine dining, premium HoReCa and gourmet retail, an expressive early harvest EVOO also gives the dish a stronger product identity, especially in applications where the olive oil is served raw and remains clearly perceptible to the consumer.
Also Recommended
Tsouderos Certified Organic Extra Virgin Olive Oil
A naturally fruity alternative for menus or retail concepts where organic certification is an important part of the product proposition.
Tsouderos PDO Sitia Extra Virgin Olive Oil
A strong option when recognised Cretan origin and PDO identity form part of the culinary or commercial positioning.
