By Elias Gotses, chef of Eagles Palace Hotel & Spa
Inrgedients
- 1 sea bream 300 gr.
- 1 eggplant
- wild leafy greens
- green olives from Halkidiki without core
- extra virgin olive oil
- juice of fresh lemon
- krokos from Kozani (saffron)
- salt
- pepper
Directions
- Clean and filet the fish
- Sauté from both sides, starting from the side with the skin
- Put the eggplant on the grill, clean from the skin and make the puree
- Boil the greens in a few salted water so as not they lose their colour and their vitamines
- Serve on a platter the eggplant, the fish filet, the greens, and then again the fish filet
- Garnish with the olives, which before put on the grill
- Decorate and add the oil-lemon sauce