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Ingredients
- For fish
- 2 Pagrus, cleaned
- 4 tbs olive oil
- Salt, freshly ground pepper
- For the piccata sauce
- 50 gr green olives, sliced
- 50 gr capers
- 50 gr kritamos (samphire)
- 4 tbs fresh basil
- 1/4 bunch of parsley
- 1 garlic clove
- 1 small hot pepper
- ½ dry onion, very thinly chopped
- 4 tbs olive oil
- Freshly ground pepper
Method
(4 servings)
For fish
- Brush the fish with oil and add a little salt and pepper.
- Preheat the oven to 200ºC and roast the fish for 25 minutes.
For the sauce
- Add 3-4 spoonsful of fish juice and oil into a non-stick frying pan, and sauté the garlic, onion and pepper over a low heat.
- Remove from the heat and mix in the rest of the ingredients along with fresh olive oil. Pour the sauce over the fish and serve.