Rosemary Garlic Fish
This is the Catsoulis family recipe from the Greek island of Kythera.
- Flathead fillets
- Plain flour, seasoned with salt and pepper
- Tablespoon of olive oil
- 2 cloves of chopped, fresh garlic
- 1 sprig of fresh rosemary leaves, chopped
- Half a cup of brown vinegar
Toss fillets in seasoned flour. Heat oil in a pan and add garlic and rosemary leaves. Cook slightly, then add the fish. When the fish is cooked, remove from pan and drain off excess oil. There should be enough flour in the pan (fallen from the fish) to make the sauce. If there isn’t, add a tablespoon of flour to the pan juices and brown. Add vinegar (and stand back!). Add a little water and stir to make gravy. Spoon over fish and serve with a Greek salad.