White-spotted grouper in Greek
3 servings
45 minutes
The white-spotted grouper in Greek is a harmony of Mediterranean flavors encapsulated in every piece of tender fillet. This recipe is rooted in the traditions of Greek cuisine, where fresh seafood is combined with aromatic spices and herbs. The fish is fried to a golden crust and slowly simmered in a rich sauce of tomatoes, wine, and lemon juice, gaining incredible depth of flavor. The addition of cinnamon and thyme gives the dish a refined spiciness, while the finishing touch of feta and walnuts creates an exquisite contrast of textures. This dish pairs perfectly with a glass of white wine and fresh vegetables, turning the meal into a true gastronomic journey through sunny Greece.
1
In a large high skillet, fry pieces of fillet in olive oil over high heat for 3-5 minutes until the fillet is browned.
- Whitespotted grouper: 5 piece
- Olive oil: 1 tablespoon
2
Take out the fillet and set it aside.
3
Sauté the onion and garlic over low heat for 4-5 minutes until they soften.
- Spring onion with bulb: 1 piece
- Garlic: 3 heads
4
Add tomato paste, chicken broth, lemon juice, thyme, cinnamon, and pepper for flavor.
- Tomato paste: 180 g
- Chicken broth: 70 ml
- Lemon juice: 2 tablespoons
- Caraway seeds: 0.3 teaspoon
- Cinnamon: 0.3 teaspoon
- Ground black pepper: 10 g
5
Bring to a boil, then simmer covered on low heat for 10 minutes, stirring frequently.
6
Add the fillet to the pan and simmer until cooked.
- Whitespotted grouper: 5 piece
7
Serve with crumbled feta cheese, walnuts, and cilantro sprinkled on top of the fish.
- Feta cheese: 125 g
- Crushed walnuts: 60 glasss
- Fresh cilantro (coriander): 1 bunch
