Yiayia Anastasia’s Greek Marinated Sea Bream, Greek Salad and Garlic Dip

Name: Yiayia Anastasia’s Greek Marinated Sea Bream, Greek Salad and Garlic Dip (Skordalia)
Yield: Feeds 4-6
Ingredients: 1 whole bulb garlic, cloves separated and peeled; 15 tbsp olive oil; 6 garlic cloves, finely chopped; juice of 1 lemon; 8 medium floury potatoes, peeled and halved; 6 tbsp extra virgin olive oil; ½ tsp dried oregano; 2 tbsp red wine vinegar; 1 x 200 g (7 oz) block feta cheese; 25 Kalamata olives; 1 long green pepper, sliced into rings (optional); ½ red onion, finely sliced into half-moons; 1 cucumber, roughly chopped; juice of 2 lemons; 4 medium whole sea bream, gutted and descaled; 100 ml (7 tbsp) olive oil; 3 large ripe tomatoes, roughly chopped; 2 tbsp dried oregano; 1 tbsp sea salt flakes

Skordalia

Preparation info

Feeds
4-6

Difficulty
Medium

Appears in

Grand Dishes

By Iska Lupton

Published 2021

About

Ingredients

For the Sea Bream

4 medium whole sea bream, gutted and descaled
1 tbsp sea salt flakes
2 t

Fish course
Pescatarian
Gluten-free

Method

Sea Bream

With a sharp knife make 3 or 4 incisions along each side of the fish and rub all over with sea salt flakes before placing in a large dish.
In a bowl, prepare the marinade by combining the oregano, olive oil and garlic.
Spoon the marinade over the fish, rubbing the mix all over and inside the fish to coat