Sprats in a Greek lemon marinade

300 g of sprats (or small Baltic herring, cuttlefish or sardines)

Wheat flour

Butter and oil for frying


Lemon marinade:

2 tbsp of olive oil

Grated zest of 1 lemon

2 tbsp of capers

2 tbsp of fresh sage

2 cloves of garlic

4 tbsp of lemon juice

Salt and black pepper


Coat the fish in the flour and fry in the butter and oil until golden brown. Place the fish on a large plate or platter.

Mix together the oil, lemon juice and zest, sage (finely chopped) and capers. Pour the marinade over the fish. Sprinkle with the salt, pepper and garlic (sliced).

Refrigerate overnight to intensify the flavour.