Grilled marinated fish (Psári skháras) from Flavours of Greece (Penguin Cookery Library): The Definitive Book of Modern and Classic Greek Cooking (page 91) by Rosemary Barron

  • coriander leaves
  • lemons
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute firm-fleshed fish steaks for firm-fleshed fish of your choice, and parsley for coriander. Can substitute an alternative marinade made from shallots, parsley, thyme, lemon and bay leaves for that made with onion, aged red wine vinegar and ground cayenne pepper.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Black olives and lentil salata (Elaiosaláta)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute firm-fleshed fish steaks for firm-fleshed fish of your choice, and parsley for coriander. Can substitute an alternative marinade made from shallots, parsley, thyme, lemon and bay leaves for that made with onion, aged red wine vinegar and ground cayenne pepper.

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