WHAT?
For the fish
1 tilapia whole fish (gutted and descaled)
1-2 cuts of rosemary
2-3 bay leaves, 3-4 garlic cloves, ½ lemon in slices
1 tomato in slices
Salt, pepper, oregano
For the Greek ‘ladolemono’ sauce
½ lemon juice (the rest)
2-3 tablespoons Greek EVOO @ladi_biosas
½ teaspoon French mustard
For the celeriac mash
½ celeriac cut and cooked in vegetable stock
1 cup of that stock
2-3 tablespoons Greek EVOO @ladi_biosas
3-4 coriander seeds
100g full fat Greek yoghurt
Salt, pepper, 1 clove of garlic, fresh parsley. Oregano
HOW TO?
Fish
1️⃣Clean the fish to remove anything that the fisherman has left. Stuff the belly (and the head) with rosemary, bay leaves, garlic and the lemon slices. Grind some pepper and oregano. No salt now; if I do, it will bring its liquids. Leave covered in a bowl (in cool place) to marinate for 3-4 hours.
2️⃣Grease the dish with olive oil. Place the fish and add tomato slices on the top. Cover with grease proof paper and cook at preheated 190 degrees for 35 minutes. Uncover and cook for another 15 minutes.
Ladolemono sauce
3️⃣In a separate bowl, mix well lemon juice with olive oil and mustard. It should bind and be a well structured sauce to go at the top of the fish.
Celeriac purée
4️⃣In a saucepan add the garlic, the coriander and pepper and the celeriac. Mix and add the yoghurt. Serve with parsley.
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