Panagiotis Menegos / Grilled Fish with Gremolata
Without inflating Panagiotis' (humble) ego to far (DJ, media mogul, man about town), I will explain why I chose to include him in this feature.
In getting to know Greece over the years, I grew a great sense of admiration for my friends in Athens. Without going too far into a statement that is more complex or could risk sounding patronizing, it is simply that as compared to my native California, Athens is a place of limited professional opportunities. This statement is obviously far more complex than I have the space or energy to go into here, but in short, Panagiotis is a perfect example of what I'm trying to express: someone who continues to have exceptional creative output both objectively and within Athens, which is something to be celebrated.
Beginning at 8am, five days a week, Panagiotis scoots up to the northern suburbs on his little blue vespa to host a radio show with his longtime friend, Stavros. Together, from 8am to 10am, they cover music, film and the latest and greatest of Athens. The radio station, En Lefko, is arguably one of the more popular and contemporary radio stations in Athens, and as a duo, Panagiotis and Stavros regularly perform live DJ gigs throughout the year.
Panagiotis' second hat is journalist, specifically, Popaganda; a progressive web-based media magazine focused on Athens, covering culture, film, news and reportage, food, events, biographies...the list goes on. Popaganda has emerged as the outlet for progressive audiences in Athens and larger Greece. And as one can imagine, it is a major task to manage a media platform of this magnitude along with his fellow founders.
This is all to say that as a creative; DJ, radio host, journalist, and overall curious person, Panagiotis is a great example of a true creative. He is also a fan of my gremolata which makes a perfect match with grilled fish. This is a lovely, simple summer dish; pair with wine and good music and you too will feel the creative juices flow.
GRILLED FISH WITH GREMOLATA
1 whole medium white fish, (here using sea bass)
1 medium bunch of flat leaf parsley, medium chopped
1 – 2 cloves of garlic, crushed
1 – 2 tbsp honey
1/2 cup olive oil
2 medium/large ripe lemons
Salt and pepper to taste
Note: This recipe is about tasting along the way. Start with a base and add more as needed to achieve balance. The flavors, and the garlic in particular, will get stronger over time.
- Preheat the oven to 350F/175C. Rinse the fish and pat dry with a paper towel. Using a knife, cut 2 rough Place in a baking dish and season with a dash of olive oil, salt and pepper. Place 2 or 3 lemon slices in the body cavity of the fish. Cook until ~25 minutes until cooked through, then turn the oven to broil for 5 minutes to crisp the skin.
- In a medium bowl, combine 1 generous tbsp honey, 1 clove crushed garlic, a dash of salt and pepper, juice of 1 lemon, and ~1/3 c olive oil. Whisk together and taste. Add more honey/oil/lemon as needed until balanced flavor is reached. Remember that the garlic will intensify over time.
- Give the parsley a good medium chop including all of the leaves and thin stems. Mix ~3/4 of the parsley into the oil mixture, reserving the remaining parsley for later. Cover with plastic wrap and place in the refrigerator for at least 20 - 30 minutes to allow the flavors to combine.
- When the fish is cooked and ready to serve, add the remaining chopped parsley to the gremolata mixture and taste, adding more oil if needed. Top the fish with the gremolata and serve.