Akanés with Lemon and Herbs

Ingredients

• 4 Akanés (red mullet) fillets, about 150g (5.3oz) each 4 Akanés (red mullet) fillets, about 150g (5.3oz) each
• Juice of 2 lemons Juice of 2 lemons
• 4 tablespoons olive oil 4 tablespoons olive oil
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 25g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a shallow dish, combine the lemon juice, olive oil, minced garlic, dried oregano, dried thyme, fresh parsley, salt, and pepper.
2. 2.
   Place the Akanés fillets in the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, turning them once or twice.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the Akanés fillets from the marinade and shake off any excess. Place them on the grill, skin side down.
5. 5.
   Grill the fillets for about 4-5 minutes on each side, or until the skin is crispy and the flesh is opaque and flakes easily with a fork.
6. 6.
   Remove the fillets from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Akanés with lemon wedges and garnish with fresh parsley.

Treat your ingredients with care...

• Akanés (red mullet) — Make sure to choose fresh fillets with firm flesh and a bright red color. If fresh Akanés is not available, you can use other white fish fillets as a substitute.

Tips & Tricks

• For an extra burst of flavor, add a pinch of chili flakes to the marinade.
• If you don't have a grill, you can also cook the Akanés fillets in a hot skillet with a little olive oil.
• Serve the Akanés with a side of Greek salad and crusty bread to complete the meal.
• Fresh herbs are key to achieving the authentic Greek flavors in this dish, so try to use them whenever possible.
• Experiment with different herbs and spices to personalize the marinade according to your taste preferences.

Serving advice

Serve the Akanés with Lemon and Herbs hot off the grill. Garnish with fresh parsley and serve with lemon wedges on the side. Accompany the dish with a side of Greek salad, roasted vegetables, or steamed rice for a complete and satisfying meal.

Presentation advice

Arrange the grilled Akanés fillets on a platter, skin side up, and drizzle them with a little extra olive oil. Sprinkle some fresh parsley over the top for a pop of color. Serve the dish on a bed of fresh lettuce leaves or alongside a vibrant Mediterranean mezze spread for an eye-catching presentation.