1 large sea fish (weighing 400-650gr) Place the fillets on a baking dish lined with parchment paper and bake for four minutes with the skin facing up in an oven pre-heated to 240 degrees.
3 tomatoes, filleted and sliced to small dices Then rub them in olive oil and generously sprinkle Atlantic sea salt.
1/2 cup pitted Kalamata olives, chopped
3 garlic cloves, finely chopped
2 sprigs of basil
1 sprig of thyme
4-5 vine leaves (when in season)
11/2 lemons, squeezed
1/2 cup olive oil
Atlantic sea salt
Ground black pepper
Place a heavy saucepan on the stove and heat it without oil.
If you have a bunch of vine leaves, place them in the saucepan, whole or slightly torn by hand and sear
Then add the olive oil , tomatoes, olives, garlic, lemon juice and herbs.
Cook on a medium flame until it boils , then lower the flame and cook for an additional 2-4 minutes.
Finally add the salt and pepper
Pour some of the sauce into the serving dish and place the fish on top. Pour the remainder of the sauce and drip raw tehina. Chardonnay fits beautifully with this classic dish, upgrade the sauce with dried sweet peppers