Cut the potatoes into wedges and remove the onions previously put in ice water. In a pan pour the broth of boiling fish, add the onions and potatoes plus 2 tablespoons of oil, cook until the potatoes are soft (do not overcook). At this point turn off the heat and lay the fish fillets over the potatoes and onions, cover with lid and let the heat cook the fillets.

Put in plates and reduce the bottom by adding the juice of a lemon, pour over the fish fillets, sprinkle with a little dried oregano and a few leaves of fresh, lay the caramelized lemon peels on top of each portion and pour a little broth into each dish.

Process to caramelize the lemon

Same amount of sugar and lemon juice, melt the sugar on a low heat, when the syrup has reached the right density, add the lemon peel. Once ready, they will be almost transparent, they can also be kept in syrup for several months in a container that you will keep in the fridge.

Curiosity: recipe of Greek origin, poor dish of Greek cuisine: originally the sailors returning from fishing trips, once arrived in port after selling the best fish, used to bring home “leftovers” which were then cooked with sea water and few other things.

That’s how this soup is made!

We recommend combining the dish with a small source of carbohydrates: eg.50 g of whole wheat bread or slightly toasted durum wheat.