True to form, this recipe uses minimal ingredients for maximum flavour, which is an apt summary of the Greek cuisine.
When looking to add flavour to fish, I find that less is more. The focus should always be on the quality of your ingredients. I use our Golden Groves Extra Virgin olive oil, oregano, salt and lemon to create zesty and flavourful sauce which we in Greece call ladolemono.
PREPARATION TIME: 25 minutes COOKING TIME: 20 - 25 minutes
- 1kg snapper, gutted and scaled
- 2 leeks, cut into 1.5cm rounds
- 3/4 cup Golden Groves Extra Virgin olive oil
- 1/2 cup lemon juice
- 1/2 lemon, thinly sliced
- 1 tbs dried oregano
- Preheat your over to 180 degrees Celsius (approx. 360 degrees Fahrenheit)
- Place your chopped leek in a large oven proof dish. Generously salt your leeks.
- Next place your fish on top of the leek. Make three diagonal cuts down each side of the fish with a sharp knife.
- Then take two pieces of thinly sliced lemon and place it in the belly of the fish where the cavity is.
- Generously pour a good amount of Extra Virgin olive oil and your lemon juice over the snapper, rubbing it into the fish.
- Top the fish a very liberal sprinkling of sea salt, also making sure to season the cavity of the fish and the sliced flesh on the sides.
- Next sprinkle your dried oregano over your fish and leeks.
- Drizzle some Extra Virgin olive oil over your leeks for good measure.
- Put your fish in the oven for 20-25 minutes until your fish is cooked through but still tender.
- Remove your dish from the oven and serve the fish in the oven dish, basting it in its juice as you serve.