Yiayia’s Marinated Sea Bass & Skordalia

From the recipe book Grand Dishes  (granddishes.com)


Yiayia Anastasia

Lives: Perivoli, Corfu, Greece

Born: 1934, Corfu

Mother Tongue: Greek

Grandchildren: Hippocrates, Ellie, Anastasia,Tasia, George, Gregori

They call her: Yiayia

Cooking: Marinated Sea Bass + Skordalia Dip


Skordalia  (garlic infused potato dip)


  • 10 medium floury potatoes
  • 1 whole bulb garlic
  • 100 ml olive oil
  • Juice of 2 lemons



  • Peel the potatoes and boil until soft
  • Peel all garlic cloves and bash them in a pestle and mortar until paste-like
  • Add the potatoes to the pestle if big enough or transfer garlic to a sturdy bowl with the potatoes and a couple of generous glugs of olive oil.
  • Bash / mash until smooth
  • Add the lemon juice and water until it’s runny


Marinated Sea Bass


  • 4 medium sea bass
  • 2 tbsp dried oregano
  • 15 tbsp olive oil
  • 6 cloves of garlic, finely chopped
  • Juice of 1 lemon
  • Salt flakes



  • Scale and gut the fish
  • With a sharp knife make 3/4 incisions along each side of the fish then salt it
  • Prepare the marinade by combining the oregano, olive oil and garlic
  •  Put the fish into the marinade, spooning the mix inside the fish for maximum coating
  •  Cook the fish over fire, on a barbecue or under the grill for about 8-10 minutes either side
  • Squeeze over the lemon juice and serve

Wait! There’s more! The meal would not be complete without a Greek salad


Greek Salad


  • Cucumber
  • Tomato
  • Red onion
  • Feta cheese
  • Dried oregano
  • Kalamata olives
  • Green pepper


  • Roughly chop cucumber, tomato and red onion into a bowl
  • Add Kalamata olives
  • Garnish with a bit of green pepper (sliced horizontally), oregano and a huge slab of feta cheese
  • Layer on lashings of olive oil and a sprinkling of vinegar

Kali Oreksi!