1 kilo (2.2 pounds) gilthead bream
INGREDIENTS 8 PORTIONS
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80 ml fresh strained lemon juice
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60 ml white wine vinegar
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600 ml Greek extra-virgin olive oil
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3 Tbsp. crushed coriander seeds
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2 Tbsp. crushed fennel seeds
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1 Tbsp. sumac
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3 green cardamom pods, lightly crushed
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3 pieces star anise
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1/2 tsp. freshly ground Chios Mastiha
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3 strips dried orange zest
PREPARATION
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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.
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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..
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Serve.
