Rustic seafood Savóro from Corfu
Golden fried gopa fish (Boops boops) swims in a warm sauce of garlic, rosemary and black currants—seafood tradition meeting Corfiot heart in every bite.
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.
Flavorful seafood fragrance
Garlic and rosemary fried in olive oil release aromas that coat the fish, while vinegar and black currants add sweet-tangy whispers to the rich seafood profile.
Savory seafood heritage
Dusted with flour, fried until golden, then steeped in sauce—this seafood dish echoes coastal kitchens of Corfu, steeped in history and simple joy.
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!
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