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Grilled fish with fennel


1 – 2 bunches fennel
2 fish (half a kilo each)

For the sauce:

A small lemon, juiced
3/4 cup high quality olive oil
1 teaspoon fennel, finely chopped
3 tablespoons fresh tomato
Salt and pepper to taste


Layer the fennel on a grill. Clean and wash the fish very well. Salt inside and outside and place them over the layer of fennels on the grill with the burnt out charcoal.
Grill for 12 minutes and when the flesh starts to separate from the backbone, remove the fish from the grill and place on a serving plate. Clean the fish and sprinkle with the sauce which should be prepared as follows: put the olive oil, the lemon juice, tomato sauce, fennel in a big glass jar that seals well and season with salt and pepper. Seal the jar and shake well to obtain a uniform mixture.


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