Savoro Fish
This recipe comes from the Greek island of Ithaca. Whitebait or mullet with garlic, olive oil, spring onions, vinegar and raisins. The taste of sea!
Savoro Fish


1 – 1 ½  kilos fish (whitebait or mullet) 3 cups Horio Koroneiki variety olive oil 1 ½ cup red TOP vinegar 8 garlic cloves 2 rosemary branches 2-3 spring onions 1-2 cup black raisins 1 cup flour 2 bay leaves


  1. Clean the fish, wash, salt and strain water.
  2. Flour the fish, fry as we like and then place in a clay pan or oven-proof dish
  3. In a pan (if using the same pan as we did for frying the fish, wash well) add a little bit of water, finely chopped garlic and spring onion and rosemary leaves. Allow to boil until the onion and garlic are soft. Add the remaining ingredients, mix and allow to boil until the sauce thickens.
  4. Pour the sauce over the fish until completely covered
  5. Serve after it has cooled off.

Note: It is preferable that the fish have been marinated at least 2 days prior to consumption. This way the fish may be preserved longer.