Roasted Fish with Tomato Sauce & Cretanthos Mountain E.V.O.O.
Materials we will need:
- Fish fillet 5-6 pieces
- 2 ripe tomatoes
- Cretanthos Mountain Farming Extra Virgin Olive Oil
- A bunch of parsley
- A lemon from your garden
- A small ripe avocado
We wash, salt and mash the fish fillets. Your fish such as swordfish, grouper or sea bass in the oven. In a deep bowl mix:
Two relatively large ripe chopped tomatoes (to make enough sauce), a cup of extra virgin Cretanthos mountain olive oil, a spoonful of freshly chopped parsley, half a pint of lemon juice and salt. Spread oil on the oven grid, coat with a little melted avocado (natural butter), place and start to cook the fish fillets on low heat until moderately well cooked. Then we serve the fish and add the raw sauce mixture over our fillets while they are steaming (the instant rise in temperature of our salad when in contact with the fish helps release its aromas). The combination of fresh non-baked ingredients together with the unique aroma, refined bitterness and the salty spicy taste of this particular olive make the perfect accompaniment to our delicious meal.