This is a traditional recipe.

Ingredients: 2 eels (not too big), 3 green onions (chopped), 1 medium dry onion (chopped), 1 clove of garlic (chopped), 1/2 bunch of dill (chopped), a little olive oil, juice of one lemon, a little water, salt (coarse) and pepper.

Instructions: We ask the fishmonger to clean the eels for us. Wash them, cut them into large pieces, salt them and let them soak. In a frying pan with a little oil, on medium heat, fry the onions, garlic and dill for 3 – 4 minutes, then add salt, pepper and extinguish with half the juice of the lemon.

Put the fish in a pan or pyrex, add the sauce, a little water and bake in a preheated oven at 200’C for about 40 minutes, until the food is golden brown.

When we take the food out of the oven, add the remaining lemon.

Ingredients: 3 – 4 mullets or other pan fish, 1 cup of flour, 1 cup of olive oil and salt

Instructions: Clean and wash the fish well. Then we salt and flour them. In a deep pan, add the oil and let it burn. Carefully place the fish in the pan and leave them for 2-3 minutes (depending on their size) until golden brown.

Then we turn them over so that their other side is also fried, leaving the other 2-3 minutes. As soon as they are golden brown, remove them from the pan by placing them on absorbent paper and serve.

Ingredients (for 4 people): 2 sea bass (about 1 ½ kg), 2 large dry onions (chopped), 2 cloves of garlic (chopped), 1 tbsp. sweet red pepper or paprika, ½ tbsp. red hot pepper, ½ cup of olive oil, 1 glass of wine, lemon juice, 1 glass of water and salt.

Instructions: Clean and wash the fish well, salt them and leave them. Put half the oil in a deep pan or pot and fry the onion and garlic. Add the salt and pepper and stir for 2-3 minutes, until the sauce thickens. Place the fish, the rest of the oil, the water, shake the pot and let it simmer on a low heat for 20 – 25 minutes.

At the end, the sauce (thick) with its oil should remain. If there is enough juice left, add some flour or corn flour to bind it. Add the lemon.