Spinialo with Lemon and Herbs

Ingredients

• 4 sea bass fillets (about 150g each) or any other white fish fillets 4 sea bass fillets (about 150g each) or any other white fish fillets
• Juice of 2 lemons Juice of 2 lemons
• 4 tablespoons olive oil 4 tablespoons olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 28g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a shallow dish, combine the lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper.
2. 2.
   Place the fish fillets in the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, turning them once halfway through.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the fish fillets from the marinade and shake off any excess. Place them on the grill and cook for about 4-5 minutes per side, or until the fish is cooked through and has a golden crust.
5. 5.
   Remove the fish from the grill and let it rest for a few minutes before serving.
6. 6.
   Serve the Spinialo with lemon wedges and garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Fish — Choose fresh and high-quality fish fillets for the best flavor and texture. If sea bass or sea bream is not available, you can use other white fish fillets such as cod or haddock.
• Lemon — Use freshly squeezed lemon juice for a vibrant and tangy flavor. Avoid using bottled lemon juice as it may lack freshness.
• Herbs — Opt for fresh herbs whenever possible as they provide a more intense flavor. If fresh herbs are not available, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• To prevent the fish from sticking to the grill, make sure it is well-oiled before placing the fillets.
• For a smoky flavor, you can add a few wood chips to the grill while cooking the fish.
• Serve the Spinialo with a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil for an extra burst of flavor.
• If you prefer a milder garlic flavor, you can reduce the amount of minced garlic or omit it altogether.
• Experiment with different herbs such as rosemary or dill to customize the flavor of the marinade.

Serving advice

Serve the Spinialo hot off the grill as the main course of a Greek-inspired meal. Accompany it with a side of roasted vegetables, such as bell peppers and zucchini, and a refreshing Greek salad. Garnish the dish with lemon wedges and fresh herbs for an attractive presentation.

Presentation advice

Arrange the grilled fish fillets on a platter, drizzle them with a little extra virgin olive oil, and sprinkle some fresh herbs on top. Serve the Spinialo alongside the side dishes, allowing the vibrant colors and enticing aromas to take center stage. Consider using traditional Greek serving plates or adding a touch of Mediterranean flair to your table setting.