By chef Kyriacos Kyriacou
4 pieces of perch fillet (800 gr)
1 cup flour
½ onion finely chopped
½ clove of garlic finely chopped
1/4 cup olive oil
1 tablespoon finely chopped oregano (or 1 teaspoon dried)
1 tablespoon of chopped parsley
1 tablespoon of chopped dill
2 cups of fish broth
Juice of 1 lemon
Salt and pepper
Fresh potato potatoes for serving
500 gr (about) fish bones and heads (or only heads), 1 cup carrots in washers
2 tablespoons celery in pieces
1 cup sliced onion sliced
1 ripe tomato in pieces
1 leek in slices, 2 sprigs of fresh thyme
1 bay leaf
6-8 pepper seeds
Prepare the broth first: Boil plenty of water (about 4-5 ounces) in a saucepan and, when boiled, add all the ingredients. Allow the mixture to boil again and then lower the heat, cover the pot and simmer until most of the water evaporates and leave about half. Allow it to cool down and pass it through a small strainer.
Fry the fish, heat the oil in a large pan and fry until it turns slightly gold on both sides. Remove it from the pan and keep it warm.
Put the onion and garlic in the same pan and cook until they wither. Add the broth, lemon juice, oregano, parsley and dill and let them boil. Remove the pot from the fire and keep it aside to cool down a bit. Empty the egg-lemon sauce in the pot, put the fish inside and return it to a very low heat until it starts to boil. Remove it from the fire and serve the fish with its sauce, accompanied with fresh potatoes.