Fish fillet with lemon, Greek style
4 servings
30 minutes
Greek-style fish fillet with lemon is a refined dish reflecting Mediterranean culinary traditions. Greeks have long used citrus to add freshness to seafood, making this recipe a classic example of their gastronomic mastery. The tender fish fillet soaked in lemon juice acquires a tangy flavor perfectly complemented by aromatic spices, the sweetness of cherry tomatoes, and the richness of garlic and onion. The dish is light yet hearty, and its freshness makes it ideal for warm summer evenings. The side of roasted potatoes adds richness, while herbs complete the composition with freshness and beauty. It is the perfect blend of simplicity and elegance that conveys the spirit of the Greek coast where every meal is a celebration of taste and tradition.
1
Wash the fish fillet, dry it, cut into small pieces, season with salt and pepper on all sides, and drizzle with lemon juice.
- Fish fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 2 tablespoons
2
Peel and slice the onion into rings, peel and chop the garlic finely. Wash the tomatoes, cut them in half, and remove the stem base.
- Onion: 2 heads
- Garlic: 1 clove
- Cherry tomatoes: 8 pieces
3
Heat vegetable oil in a large pan and sauté the onion and garlic. Place fish pieces and tomatoes on top, season with salt and pepper, cover, and simmer on low heat for 20 minutes.
- Vegetable oil: 20 ml
- Onion: 2 heads
- Garlic: 1 clove
- Fish fillet: 500 g
- Cherry tomatoes: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Transfer the finished dish to plates and garnish with fresh herbs. Fried potatoes can be served as a side dish.
- Green: 20 g