Tsamarella with Lemon and Herbs

Ingredients

• 500g (1.1 lb) mackerel or sardine fillets 500g (1.1 lb) mackerel or sardine fillets
• 4 lemons, juiced 4 lemons, juiced
• 4 tablespoons olive oil 4 tablespoons olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh oregano, chopped 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 25g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the lemon juice, olive oil, minced garlic, chopped oregano, thyme, and parsley. Season with salt and pepper.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them, ensuring they are fully coated. Let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
3. 3.
   Preheat the grill or oven to medium-high heat.
4. 4.
   If grilling, lightly oil the grates to prevent sticking. Place the marinated fish fillets on the grill and cook for about 4-5 minutes per side, or until they are cooked through and have grill marks. If baking, place the fish fillets on a baking sheet lined with parchment paper and bake at 200°C (400°F) for approximately 12-15 minutes, or until cooked through.
5. 5.
   Once cooked, remove the Tsamarella from the grill or oven and let it rest for a few minutes before serving.
6. 6.
   Serve the Tsamarella as an appetizer or part of a mezze platter, garnished with fresh herbs and lemon wedges.

Treat your ingredients with care...

• Lemon — Choose ripe and juicy lemons for maximum flavor. Roll them on a countertop before juicing to extract more juice.
• Fresh herbs — Opt for fresh herbs as they provide a vibrant and aromatic taste. If unavailable, you can use dried herbs, but reduce the quantity by half.
• Mackerel or sardine fillets — Ensure the fish is fresh and of high quality. Remove any bones and scales before marinating.

Tips & Tricks

• For a smokier flavor, you can add a small amount of smoked paprika to the marinade.
• If you prefer a spicier kick, sprinkle some red pepper flakes over the fish before grilling or baking.
• Serve Tsamarella with a side of tzatziki sauce for a refreshing and creamy complement.
• If using sardines, consider leaving the skin on for added texture and flavor.
• Tsamarella can also be enjoyed cold as a leftover, making it a great option for picnics or packed lunches.

Serving advice

Serve Tsamarella as an appetizer or part of a mezze platter. Accompany it with warm pita bread, olives, feta cheese, and a fresh Greek salad for a complete Mediterranean experience.

Presentation advice

Arrange the grilled Tsamarella fillets on a platter, garnished with sprigs of fresh herbs and lemon wedges. The vibrant colors of the dish will create an inviting and appetizing presentation.