Greek Recipes

Sea Food Main Dishes

Fish in Rosemary and Garlic  " Psaria Skorthalia Me Dendrolivano"


The rosemary in this recipe adds a very  special Mediterranean flavor to the fish, which can be fresh or frozen.


3 lbs. smelts or whitebait, cleaned and gutted, but with the heads on.
salt and pepper 1 cup hot water
flour for rolling plus 3 tablespoons 1/2 cup vinegar
oil for frying 1 tsp. dried rosemary
3 cloves minced garlic  

Wash the fish well under running water and drain them. Then season the fish with salt and pepper. Dip them into the flour and tap them to shake off the excess.

Heat 1/2 inch of oil in a skillet and fry the fish until they are golden on both sides. Remove them to a deep pan.

Strain some oil into a saucepan, covering the bottom well and saut the garlic until it is light gold. Add 3 tbs. flour and stir constantly until the flour is absorbed by the oil. Slowly add the water, vinegar and the rosemary. Season with salt and pepper to taste. Simmer for a few minutes and pour the sauce over the fish.

Susies Note: The longer the fish stand covered in sauce, the more pronounced the flavors. You can eat this hot or cold.

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