Mylokopi with lemon and garlic

Mylokopi with lemon and garlic

Shi drum fish with lemon and garlic sauce


  1. Wash fish fillets and drain. Add salt and pepper.
  2. Crush two garlic cloves.
  3. Melt 1 spoon of butter in a large frying pan and brown the cloves lightly.
  4. Brown the fish fillets on both sides and finish with wine. Dredge with fresh thyme and crashed fresh pepper.
  5. Cover and let the fish fillets cook in low heat. Gradually the fish will remove its juice, which will be used as sauce.
  6. 2 minutes before the end of the cooking process add the lemon juice and sprinkle with fresh parsley.
  7. Remove from heat and let the sauce cool a bit in order to thicken.

We served the fish with potato puree on the side. We dissolved one spoon of puree on the fish sauce in order to make it thicker. You can try to thicken the sauce by mixing it with a tspn of corn flour.


  • 4 shi drum fillets
  • 2 garlic cloves
  • Juice of one lemon
  • 1 spoon fresh butter
  • 1 spoon finely cut parsley
  • Salt, Pepper
  • Fresh pepper, crushed
  • Thyme
  • 1/2 wine glass of white wine


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