1 kilo (2.2 pounds) gilthead bream
1 kilo (2.2 pounds) gilthead bream
80 ml fresh strained lemon juice
60 ml white wine vinegar
600 ml Greek extra-virgin olive oil
3 Tbsp. crushed coriander seeds
2 Tbsp. crushed fennel seeds
1 Tbsp. sumac
3 green cardamom pods, lightly crushed
3 pieces star anise
1/2 tsp. freshly ground Chios Mastiha
3 strips dried orange zest
Wash and clean the fish: Remove its scales and viscera and rinse thoroughly. Fillet the fish and cut each fillet into 5-cm- (2-inch-) wide strips.
Whisk together the lemon juice, vinegar, olive oil, and spices. Place the fish in overlapping layers inside a container and pour over the marinade. Marinate, unrefrigerated, for 3 hours..
Serve.