Grilled Fish & Salad Greens

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:

Grilled Fish & Salad Greens

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.
Grilled Fish & Salad Greens Grilled Fish & Salad Greens
Grilled Fish & Salad Greens

Author Z. G. Sifaki