Full of taste and easy to make, this hot plate deserves a place on your everyday dining next to crusty bread for dipping in the hot sauce… You may use other types of white fish instead of tope.
Serves: 4 Prep. time: 15′ Cooks in: 15′ Ready in: 30′
800 tope fish, sliced
1 green chili, sliced
1 tbsp mustard
2 garlic cloves, chopped
1 cup extra-virgin olive oil
½ cup lemon juice
2 tbsp dill, finely chopped
4 ripe tomatoes, peeled, chopped
1 tsp dried oregano
salt, black pepper
In a large deep pan with heavy bottom place fish, lemon, garlic, chili, oil, mustard, salt and enough water or white wine to half cover fish. When it comes to a boil add tomatoes and oregano. Simmer for 6-8 minutes or until fish is cooked through.
Season with pepper and dill and serve immediately with crusty bread.
Photo: Konstantinos Kafiris – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Καυτερός γαλέος