Roasted fish with tomato sauce and olive oil Cretanthos Mountain

Materials we will need:

    • - Fish fillet 5-6 pieces
    • - 2 ripe tomatoes
    • - Extra virgin olive oil Cretanthos Mountain cultivation
    • - A lemon
    • - A small ripe avocado
    • - Salt
    • - Piper

Wash, salt and simmer the fish fillets. You can use fish like swordfish, grouper or bass in the oven. In a deep bowl we mix: Two relatively large ripe chopped tomatoes (to make enough sauce), a cup of extra virgin olive oil Cretanthos, a tablespoon of fresh chopped parsley, lemon juice, salt and pepper.

Apply baking paper to the oven tray, apply a little bit of melted avocado (natural butter) on its surface, place and begin to bake the fish fillets at low temperature until they are moderately well cooked. Then we serve the fish and add the mixture of our sauce over our fillets while they are scorching (the instantaneous increase in the temperature of our sauce upon contact with the fish helps to release its fragrances).

The combination of fresh, non-baked ingredients along with the special aroma, the sophisticated bitterness and the spicy scent of this olive oil create the right accompaniment to the wonderful meal we have prepared.

Bon appetit!