Gopes fish GILADIA by Andreas Lagos
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Ingredients for 6 people
- 1 kg of cleaned buttocks
- 200gr. olive oil
- 2 small onions, finely chopped
- 2 cloves garlic melted
- 400 ml Mala Peruviana
- Salt Pepper
- 2 tablespoons dried or fresh chopped oregano
- Juice of 2 lemons
- Grate 1 lemon
- ½ a bunch of chopped parsley
- 500gr. hot water
GOPES TZILADIA preparation
Sprinkle the gopas with salt and pepper. Bake the fish on the grill for about 10 minutes on both sides. Put in a large bowl the olive oil, onion, garlic, Mala Peruviana, salt, pepper, oregano, lemon juice and zest, parsley and hot water.
Mix well and set aside. I place the fish in a pan and pour the Mala Peruviana over them. I leave the fish in the sauce for at least 1 hour. Serve with vlita and boiled potatoes.
We thank chef Andreas Lagos. The recipe is from his book “THE TASTE THAT WE GREW UP”
