Grilled common pandora

Ingredients

• 4, about 250 g eachcommon pandora
• to tastelemon slices
• 2 cloves, peeledgarlic
• to tastesalt
• 1lemon
• 1 bunchparsley
• 1 clove, peeledgarlic
• 1 teaspoondried oregano
• 50 mlwater
• 100 mlextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare fish

   Rinse the parsley sprigs, dry them, remove the leaves and finely chop them. Peel, rinse and thinly slice the garlic. Leave the scales on the fish; slit the belly of each one and remove the innards.

2. 2

   Season fish

   Trim off the fins, rinse the fish under running water and pat dry. Drizzle a little oil inside each belly, season with salt, then tuck in some lemon slices and pieces of garlic.

3. 3

   Heat the grill

   Oil a large ridged cast-iron griddle and set it over high heat. Once it is thoroughly hot, place the fish on it.

4. 4

   Seal the skin

   Cook over a lively heat for a few minutes, allowing the skin, protected by the scales, to seal and help retain the fish’s juices.

5. 5

   Prepare salmoriglio

   Meanwhile, make the salmoriglio, known in Sicilian as sammurigghiu. Warm the water. Squeeze the lemon, catch the juice in a bowl and strain it.

6. 6

   Mix the dressing

   In a separate bowl, beat the oil with a fork together with the oregano and finely chopped garlic and parsley. Keep beating as you gradually add the warm water, followed little by little by the lemon juice.

7. 7

   Emulsify and brush

   Continue beating until the mixture is evenly emulsified. At regular intervals, brush the fish with the dressing using a sprig of oregano dipped into it.

8. 8

   Turn the fish

   Use two spatulas to turn the fish gently as soon as they release easily from the griddle. Let the other side seal until the fish loosen from the griddle again.

9. 9

   Finish cooking

   Turn the fish once more and cook over a medium heat for about 10–15 minutes per side. Brush them with salmoriglio from time to time as they cook.

10. 10

    Serve hot

    When cooked, transfer each grilled common pandora to a serving plate and spoon over the remaining emulsion. Serve straight away.

What is grilled common pandora?

Common pandora is a sea fish with delicate flesh, cooked here whole over a ridged grill. The recipe is Italian, and its accompanying salmoriglio is particularly associated with Sicilian cooking; the name is also given in its Sicilian form, sammurigghiu.

Whole fish, lemon and garlic keep the preparation simple, while the herby, citrus dressing adds a bright finish. Leaving the scales on during grilling helps protect the skin and flesh from the direct heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 30g protein, 2g carbs, 25g fat.

The fish provides most of the protein, while the olive oil is the main source of fat and contributes most of the energy. Lemon and herbs add little carbohydrate; serve with vegetables and a modest portion of potatoes or bread for a balanced plate.

Getting the fish ready

Cleaning: Make a careful slit along the belly and remove the innards, then trim the fins and rinse the fish. Pat them dry so they meet the hot griddle without excess surface water.

Filling: A little oil, salt, lemon and garlic go inside each cavity. Keep the lemon slices and garlic pieces tucked in rather than packing the belly tightly.

Making the salmoriglio

Warm water: The recipe adds warm water gradually to the oil, herbs and garlic. This helps the ingredients combine as you beat them.

Lemon: Strain the juice before adding it a little at a time. Keep whisking until the dressing looks evenly blended, and stir or beat it again if it separates while you cook.

Grilling without sticking

Hot griddle: Heat the oiled ridged griddle thoroughly before adding the fish. Give the skin time to seal rather than trying to move the fish as soon as it touches the surface.

Turning: The method uses easy release as the cue to turn. Slide two spatulas under the fish and support its length to help keep it intact.

Checking doneness

Timing: The recipe gives a few minutes over high heat to seal the skin, then about 10–15 minutes per side over medium heat after turning. The fish’s size and the heat of the griddle will affect how quickly it cooks.

Cue: The fish should release from the griddle when ready to turn. Check that the flesh is cooked through near the thickest part before serving.

Serving the fish

Dress the fish with the remaining salmoriglio just before serving so the lemon, herbs and olive oil coat the grilled surface. Serve it straight from the grill while hot.

A simple side of potatoes or bread works well for catching the dressing, while a green salad or grilled vegetables make a fresh contrast.

Recipe notes & tips

• Dry the fish thoroughly after rinsing so it sits well on the griddle.
• Heat the griddle fully before placing the fish on it.
• Wait for the fish to release naturally before turning it.
• Beat the salmoriglio again if the oil and water begin to separate.
• Keep the scales on during grilling as directed, and remove them before eating if preferred.
• Use two spatulas to support the fish when turning and transferring it.

Variations

• Extra herbs: Add a little more chopped parsley to the salmoriglio.
• More garlic: Increase the garlic in the dressing for a stronger savoury note.
• Gentler lemon: Use less lemon juice in the dressing for a milder finish.
• Charred lemon: Grill extra lemon slices alongside the fish and serve them at the table.
• Serve with greens: Pair the fish with a simple salad or grilled vegetables.

Common mistakes to avoid

• Moving the fish too soon: It may stick or break; wait until it releases easily from the griddle.
• Skipping the drying step: Wet fish can make the griddle sputter; pat it dry after rinsing.
• Adding all the water at once: The dressing may not combine evenly; pour it in gradually while beating.
• Using high heat throughout: The method calls for medium heat for the longer cooking stage; lower the heat after sealing.
• Turning with one utensil: The fish can split; support it with two spatulas.
• Serving without checking: Cooking time varies; check the thickest part is cooked through before serving.

How to store

Refrigerate leftover fish in a covered container within 2 hours and use within 1–2 days. Reheat gently until hot throughout, or flake the cold fish into a salad; keep leftover dressing chilled separately.

Frequently asked questions