Greek cuisine · Fish & Seafood

Psari Savoro

Floured fish fillets, doused hot with a marinade of red wine vinegar, rosemary, garlic, and raisins.

Ingredients · for 4 servings

• 800 g firm fish fillet (e.g. pollock fillet)
• 4 tbsp flour
• 100 ml olive oil
• 4 garlic cloves
• 2 sprigs rosemary
• 100 ml red wine vinegar
• 50 g raisins
• 1 tsp sugar
• Salt, pepper

Instructions

1. Soak the raisins in warm water; pat the fish fillets dry, divide into four portions, salt, and let rest for 10 min.
2. Coat the fish all over in flour and tap off the excess, so the crust stays thin and crisp.
3. Heat the olive oil in a pan and fry the fillets for 3–4 min. per side until golden brown; remove and arrange side by side in a shallow dish.
4. Let the crushed garlic cloves and rosemary sprigs sizzle in the remaining oil for 1 min. until fragrant, without letting the garlic brown.
5. Add the red wine vinegar, the drained raisins, and the sugar, and let the marinade boil for 2 min. until slightly syrupy.
6. Pour the hot marinade over the fish, season with pepper, and serve warm – cold the next day, it tastes even rounder.