Fish "Savoro" (marinated)

Fish "Savoro"

We're half between Easter and the Pentecost,  namely the Mid-Pentecost. Traditionally we eat fish today so here is a favorite dish of mine and quite an easy recipe.

I usually use red mullet or pandora fish (greek λιθρίνια) for this but it can be done with any type of medium size fish.

It is a recipe mainly of the greek islands and the "savoro" sauce was a good way to preserve leftover fried fish for the following day. They are much tastier, I can assure you! Try to make this dish at noon and serve it in the evening supper. Uncomparable!!!!

Get ready for cooking:

- 1 1/2 kilo of fish (ask your fishmonger to clean it, if it's too much touble for you)
- plain flour for the frying and thesauce
- salt, peper
- 250 grams of olive oil (for the frying and the sauce afterwards)
- 1 small glass of wine vinegar
- 300 grams fresh tomato juice
- 2-3 garlic cloves
- 2 sprigs of fresh rosemary or 1 tablespoon dry leaves
- lemon juice
- 1 teaspoon caster sugar

Clean, wash and drain your fish, add plenty of salt and drizzle with lemon juice. Let it marinate for some minutes.

Pat it dry with some kitchen paper, flour it and fry it in small batches. Place it in rows on a large plate.

Using a sieve, drain the remaining of the frying oil into a clean sauce pan. Let it heat and the garlic in thin slices. Don't let it burn but add in the saucepan 4 level tablespoons of plain flour. Stir well until it gets a golden brown colour and add the vinegar. Add the rosemary, the tomato juice, the sugar, some salt and pepper and let them simmer until the tomato is cooked and the sauce is thick enough.

Drizzle over the fish and let it cool for at least 30 minutes before you serve so that the fish absorb the sauce.

Kali orexi!