Grouper with OkraN X
Before electricity and refrigeration, monasteries preserved fish by frying it olive oil and dressing it in with a sauce of home-made vinegar and rosemary.
Grouper with Okra – Rofós me bámies
- 1 kg okra, washed
- 240 ml strained lemon juice for fish and the okra
- 1 kg whole fish, preferably grouper, scaled and cleaned
- pepper, freshly ground
- 1 large onion, sliced
- 3 cloves garlic, chopped
- 6 tbs olive oil
- 750 gr tomatoes, skinned & grated
- 3 tbs parsley, chopped
Trim the tips pf the okra, if desired and toss them in a bowl with 1-2 tablespoons salt and 120 ml (1/2 cup) of lemon juice. Set them aside (in the sun, if possible, or in a very slow oven) for 1-2 hours.
Marinate the fish in another bowl with the rest of the lemon juice, salt and pepper and refrigerate until 30 minutes before cooking.
Sauté the onions and garlic in the oil until soft and translucent, then add the okra, tomatoes and pepper and simmer, covered, for 10 minutes, stirring in the chopped parsley at the very end.
Meanwhile, preheat the oven to 190o C (375o F) and lightly oil a baking pan large enough to hold the fish. When the vegetables have released some of their liquid, line the pan with half of them, place the fish on top, and cover the fish with the rest of the vegetables. Bake for about 1 hour or until the fish flakes easily and is cooked close to the backbone.