Rosemary Garlic Fish
Rosemary Garlic Fish is a Catsoulis family recipe from the Greek island of Kythera, and it comes together in one skillet. The fish is floured and fried in garlic and rosemary oil, then the leftover flour in the pan becomes a sharp gravy with a splash of brown vinegar. It is a quick way to turn plain flathead fillets into a dish with a real sauce.
Instructions
Toss the fillets in the seasoned flour until each one is evenly coated.
Warm the olive oil in a skillet and add the chopped garlic and rosemary. Let them cook briefly, then lay the fish in the pan.
When the fish is cooked through, lift it out of the pan and drain off any excess oil.
Look at the flour that fell from the fish into the pan. If there is enough, it will thicken the sauce on its own. If not, stir a tablespoon of flour into the pan juices and brown it.
Pour in the vinegar, standing back because it will steam and spit. Add a little water and stir until you have a smooth gravy.
Spoon the gravy over the fish and serve with a Greek salad.
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