Yiayia's Marinated Seabass and Skordalia

Skordalia

  • Peel the potatoes and boil until soft

  • Peel all garlic cloves and bash them in a pestle and mortar until paste-like

  • Add the potatoes to the pestle if big enough or transfer garlic to a sturdy bowl with the potatoes and a couple of generous glugs of olive oil.

  • Bash / mash until smooth

  • Add the lemon juice and water until it’s runny

Ingredients

Skordalia

10 medium floury potatoes

1 whole bulb garlic

100 ml olive oil

Juice of 2 lemons

Marinated Seabass

4 medium seabass

Marinated Fish

  • Scale and gut the fish.

  • With a sharp knife make 3/4 incisions along each side of the fish then salt it.

  • Prepare the marinade by combining the oregano, olive oil and garlic.

  • Put the fish into the marinade, spooning the mix inside the fish for maximum coating.

  • Cook the fish over fire, on a barbecue or under the grill for about 8-10 minutes either side

  • Squeeze over the lemon juice and serve

2 tbsp Dried oregano

15 tbsp Olive oil

6 cloves of garlic, finely chopped

Juice of 1 lemon

Salt flakes

Greek Salad

  • Roughly chop cucumber, tomato and red onion into a bowl.

  • Add kalamata olives.

  • Garnish with a few green pepper (sliced horizontally), oregano and a huge slab of feta cheese.

  • Layer on lashings of olive oil and a sprinkling of vinegar.

Greek Salad

Cucumber

Tomato

Red onion

Feta cheese

Dried oregano

Kalamata olives

Green pepper

Read Yiayia’s interview here