Ingredients
- 1 kg gopa fish
- 60 ml vinegar
- 6 garlic cloves, sliced
- 2 sprigs rosemary
- 3 bay leaves
- 80 g black currants
- Flour for frying
- Salt
- Pepper
- 100 ml olive oil
Preparation
- Clean the fish, rinse them, season with salt, and place them in a strainer to drain.
- Lightly coat the fish in flour and arrange them on a tray.
- In a frying pan, heat the olive oil and fry the fish on both sides until golden-red in color.
- Once cooked, place the fish in a baking dish and set aside.
- In the hot oil used for frying the fish, add the rosemary, garlic, bay leaves, and currants. Sauté for 2 minutes until the aromas are released.
- Deglaze with vinegar, add pepper, lower the heat, and let it simmer for about 5-6 minutes until the sauce thickens slightly and the flavors meld together.
- Pour the sauce over the fish in the baking dish.
This classic Corfiot dish captures the essence of Mediterranean flavors, with rosemary, garlic, and a hint of vinegar enhancing the tender fried fish. A true taste of Corfu’s culinary tradition, perfect for a rustic yet refined meal. Enjoy!
