Grilled Fish with Oregano Sauce – Pesce al Salmoriglio is a classic Italian dish of simple ingredients in the best way. The result is a dish that is full of flavour, filling and a gentle aroma that welcomes guests to the table. I have tried several different fish for this recipe and found that Cod, Haddock and Swordfish work the best. The base of the sauce is oregano, garlic and lemon juice which combine to create a subtle but flavour. They all absorb the flavour of the sauce without losing their own identity. This is an ideal main dish served on a bed of rice or pasta such as Fusilli.

Grilled Fish with Oregano Sauce – Pesce al Salmoriglio

Cod, Haddock or Swordfish simply cooked with a divine sauce = heaven

4.33 from 43 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Sauce, Seafood, Vegetables

Cook Time: 15

Total Time: 15

Servings: people

Calories: 143kcal

Ingredients

6 fillets Cod See Note
Salt to taste
ground pepper to taste

For the sauce:

1/4 cup Extra Virgin olive oil 60 ml
2 tbsp lemon juice 30 ml
2 tsp oregano leaves 10 ml, finely chopped
Salt to taste
ground pepper to taste
2 cloves garlic finely chopped

Instructions

Season the fish generously with salt and pepper and grill over hot coals or under a preheated broiler until firm and opaque.
Combine the ingredients for the sauce in a bowl and whisk vigorously to make an emulsion.
Spoon over the cooked fish.
Serve immediately.

Notes

Note:

We have found that firm white fish such as swordfish, cod and haddock are the best but if you find another then let us know.

Nutrition

Grilled Fish with Oregano Sauce – Pesce al Salmoriglio