Salmoriglio

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I wanted something fresh tonight to accompany a snapper fillet. I’d seen Rick Stein make this on one of his self-indulgent tours of the Mediterranean and scribbled down the ingredients. It’s a Sicillian classic apparently. It’s perfect for fish, and really fresh, not to mention piss easy.

RECIPE:

INGREDIENTS:

6 tablespoons extra virgin olive oil
3 tablespoons water
salt
1 1/2 tablespoons lemon juice
1 clove garlic (minced)
1 tablespoon fresh oregano (finely chopped) or 1 teaspoon dried
1 tablespoon celery leaves (finely chopped)
1 tablespoon flat-leaf parsley (finely chopped)

DIRECTIONS:
Whisk the olive oil and water together till light and creamy. Whisk in the lemon juice and some salt to taste. Stir in the garlic, oregano, celery leaves and parsley.

SERVING:
Pour over a little dressing over your fish. Also absolutely delicious stirred into boiled new potatoes.

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