Grilled Lesbos fish with herbs
A whole freshly caught fish, rubbed with olive oil and salt, sprinkled with oregano and fennel seeds, grilled over embers until the skin crackles: the Aegean Sea in its simplest and noblest expression.
A whole freshly caught fish, rubbed with olive oil and salt, sprinkled with oregano and fennel seeds, grilled over embers until the skin crackles: the Aegean Sea in its simplest and noblest expression.
See how generous the sea is to us: this fish my fishermen pulled from the waves this very morning, where the island plunges into the blue water. I rub it with salt and oil, I lay it on the embers, and I perfume it with oregano from the hills and wild fennel. When its skin sings and crackles, I share it with those I love, as the first cup is raised — for a fine dish deserves a fine song to accompany it.
- •Whole sea fish (sea bream, red mullet) — one per guest (main piece)
- •Olive oil — generously (cooking and flavor)
- •Sea salt — to taste (seasoning)
- •Dried oregano — a pinch (herb)
- •Fennel seeds — a few (herb)
- •Honey — a hint (light glaze (optional))
Grilled Lesbos fish with herbs
A whole freshly caught fish, rubbed with olive oil and salt, sprinkled with oregano and fennel seeds, grilled over embers until the skin crackles: the Aegean Sea in its simplest and noblest expression.
Why this dish? Lesbos is an island: fresh fish is the most prized opson, the dish that distinguishes a fine meal. On the table of the poetess of Mytilene, a city facing the sea, grilled fish is the festive dish par excellence, offered to guests and companions.
See how generous the sea is to us: this fish my fishermen pulled from the waves this very morning, where the island plunges into the blue water. I rub it with salt and oil, I lay it on the embers, and I perfume it with oregano from the hills and wild fennel. When its skin sings and crackles, I share it with those I love, as the first cup is raised — for a fine dish deserves a fine song to accompany it.
Ingredients (period version)
- Whole sea fish (sea bream, red mullet) — one per guest (main piece)
- Olive oil — generously (cooking and flavor)
- Sea salt — to taste (seasoning)
- Dried oregano — a pinch (herb)
- Fennel seeds — a few (herb)
- Honey — a hint (light glaze (optional))
Ingredients
- Whole sea bream or red mullet, gutted — 1 per person (300–400 g) (main piece)
- Extra virgin olive oil — 3 tbsp (cooking and flavor)
- Sea salt — to taste (seasoning)
- Dried oregano — 1 tsp (herb)
- Fennel seeds — 1/2 tsp (herb)
- Lemon (instead of ancient vinegar) — 1/2 (serving)
Method
- Score the fish with two or three slashes on each side.
- Mix olive oil, salt, oregano and crushed fennel seeds, and coat the fish inside and out.
- Heat embers or a very hot grill.
- Grill 5–7 minutes per side depending on size, until the skin is crispy and the flesh pearly.
- Serve immediately with a drizzle of oil and a squeeze of lemon.
How it was made : Greeks seasoned grilled fish with oil, salt, wild herbs and sometimes a splash of vinegar or honey. Lemon did not yet exist in Archaic Greece: they used wine vinegar or verjuice for acidity. Fish, the quintessential opson, was so coveted that gluttons were called "opsophagoi."
The contemporary twist : Present the fish on a bed of grilled sliced fennel and a few olives, evoking the flavors of the island at a glance.
Sappho · Charactorium
