Ancient Greek Fish with Coriander



Preparation Time: 15 - 20 mins
 
Notes: this recipe was kindly given by Chef  Daniel Ayton
 
Ingredients:

(Arxaio psari me coliandro)
  Ingredients: 2     
  spoons of coriander seeds
½ teaspoon sea salt or rock
½  teaspoon cracked black pepper
4-6  ablespoons olive oil
2  whole Kolios (mackerel), (or can use Margos (sea-bream), Lavraki (sea bass) all local to the Aegean Sea)or can use cod steaks Coxon’s ancient Greek Vinaigre or (Vinegar, made from white wine) 
Fresh coriander leaves chopped
roughLemon  Instructions:  Preheat the oven in 190 C. Place the coriander seeds in a baking pan and bake them for 10 minutes.Let the seeds cool for some minutes, crush them with a mortar then mix with the salt and cracked pepper.De-gut and Drain the fish, and place them in a baking pan, spoon over the oil turn and repeat.Sift them with the coriander, salt and pepper mixtureCover the pan and place it in the oven. Bake the fish for 20 – 25 minutes.Remove from the oven, plate in to large flat plate or bowl, sprinkle with Coxon’s ancient Greek Vinaigre, and chopped coriander, serve hot with lemon, and traditionally with crusty bread to soak up juices and use as a spoon.  
Note: Do not forget to sprinkle with Coxon’s ancient Greek Vinaigre. This blends nicely with the natural fish oils and juices.  If you take a look at a map of Greece you will see why fish is such an important part of the Greek diet. For such a small country there is a lot of coastline, which is why they have such a strong history of seafaring. Eating seafood goes along with that.

 
Method:

 Preheat the oven in 190 C.
Place the coriander seeds in a baking pan and bake them for 10 minutes.
Let the seeds cool for some minutes, crush them with a mortar then mix with the salt and cracked pepper.
De-gut and Drain the fish, and place them in a baking pan, spoon over the oil turn and repeat.Sift them with the coriander, salt and pepper mixtureCover the pan and place it in the oven. Bake the fish for 20 – 25 minutes.Remove from the oven, plate in to large flat plate or bowl, sprinkle with Coxon’s ancient Greek Vinaigre, and chopped coriander, serve hot with lemon, and traditionally with crusty bread to soak up juices and use as a spoon.  
Note: Do not forget to sprinkle with Coxon’s ancient Greek Vinaigre. This blends nicely with the natural fish oils and juices.  If you take a look at a map of Greece you will see why fish is such an important part of the Greek diet. For such a small country there is a lot of coastline, which is why they have such a strong history of seafaring. Eating seafood goes along with that.
 
Serves: 2
 
     
 
 
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