As a Mediterranean people, we have learned to enjoy our fish with very simple sauces, such as olive oil and lemon juice. To be honest, however simple it may sound, this classic dressing is undoubtedly one of the most delicious sauces you can drizzle over fresh fish. But we can move beyond its simplicity and enrich it with other ingredients and aromatic herbs to make it even more delicious and flavourful. Spring onions, parsley, capers and even green olives are just some of the ingredients that can take our reactions from “Mmmmm…” to “Wow!”
Oven-baked grouper or seabream with green sauce
As a Mediterranean people, we have learned to enjoy our fish with very simple sauces, such as olive oil and lemon juice. To be honest, however simple it may sound, this classic dressing is undoubtedly one of the most delicious sauces you can drizzle over fresh fish.
Ingredients
For the fish
- 1 large fish, like, grouper or seabream approximately 2 kg
- 1 lemon
- 1 spring onion
- 3 sprigs of parsley
- Sea salt
For the green sauce
- 2 spring onions
- 1 Τbsp capers drained of their vinegar
- 1 garlic clove
- 1 whole lemon with the white pith and seeds removed
- 1 Τbsp pitted green olives
- 1 Τbsp Dijon mustard
- ¼ cup fresh dill
- ½ cup parsley
- ½ cup olive oil
Instructions
- Preheat the oven to 200°C (400°F). Season the fish with sea salt on both sides and place it in a large, shallow baking tray. Stuff the cavity with the parsley and spring onion. Cut the lemon into thin slices and arrange them over the skin of the fish. Bake in the oven for 25 minutes.
- Prepare the sauce while the fish is baking: Place the spring onions, capers, garlic and lemon in a blender. Blend until everything is finely chopped. Add the olives, mustard, dill and parsley. With the blender running, gradually pour in the olive oil until you obtain a green sauce.
- Remove the fish from the oven and cover it with aluminium foil. Leave it to rest for 10 minutes. Serve with the green sauce.
Notes
A little story about salt
We use only sea salt because we find it far superior and “sweeter” in flavour than ordinary table salt. It may be more expensive, but it is certainly tastier and, if we may say so, healthier. Simply place a little on the tip of your tongue and you will immediately notice the difference.
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