NO PHOTO
Greece / Main
Wikibooks
Rosemary Garlic Fish
This is the Catsoulis family recipe from the Greek island of Kythera.
Ingredients
ScaleNo serving count in the source — scale by factor
- flathead fillets
- plain flour, seasoned with salt and pepper
- olive oil1 tbsp
- garlic, fresh; chopped2 clove
- rosemary, fresh leaves; chopped1 sprig
- brown vinegar1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Toss fillets in seasoned flour until coated.
Heat oil in a skillet, and add garlic and rosemary leaves. Cook slightly, then add the fish.
When the fish is cooked, remove from pan and drain off excess oil.
There should be enough flour in the pan (fallen from the fish) to make the sauce. If there isn’t, add a tablespoon of flour to the pan juices and brown. Add vinegar (and stand back). Add a little water and stir to make gravy.
Spoon gravy over fish and serve with a Greek salad.
