Whole Greek style grilled fish – a detailed recipe cooking. 
Time: 25 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 whole carcasses (400-450 gr. Each) sea bass or other small Mediterranean fish (gut, cut, remove bones, but leave the head, skin and fillets untouched: after each carcass should weigh approximately 225 grams.)
- Salt and ground black pepper
- 3/4 Art. olive oil plus some more when the need
- 1/4 Art. lemon juice
- 1 tbsp. l chopped fresh oregano leaves
- 1.5 tsp chopped fresh parsley leaves
Recipes with similar ingredients: sea bass, lemon juice, oregano, parsley
Recipe preparation:
- Preheat the grill to a moderate heat. rinse fish under cold running water and dry with paper with a towel. Fully salt the fish inside and out and sprinkle ground black pepper. Grease each fish 1/2 tbsp. Liberally. l olive oil and put directly on the grill.
- Cook periodically turning and lubricating when need more oil until the fish begins to easily divide into fiber and not fried, for about 6 minutes. from each side. Put the fish on a plate. Meanwhile, in a small bowl, mix the remaining olive oil with lemon juice, parsley and oregano. Salt and pepper to taste. Serve the fish by watering it olive-lemon mixture.
