Greek Marinated Fish – How to Clean, Fillet & Preserve Like a Pro

This Greek-style marinated fish is a delicious and traditional way to preserve and enjoy seafood. Using simple ingredients like vinegar, olive oil, garlic, and herbs, the fish is salted and then marinated until tender, flavorful, and ready to serve as a meze.

In this step-by-step recipe, you’ll also learn how to properly clean and fillet fish, making it not only tasty but also safe and professional. Serve it as an appetizer with bread, olives, and ouzo for an authentic Greek experience.

Greek Marinated Fish – How to Clean, Fillet & Preserve Like a Pro

Recipe by George Zolis

5.0 from 1 vote

Course: Appetizers and Meze, Fish u0026amp; SeafoodCuisine: GreekDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

0

minutes

Calories

205

kcal

Resting Time

3

hours 

Total time

3

hours 

30

minutes

Traditional Greek marinated fish with vinegar, olive oil, garlic, and herbs. Includes step-by-step guide on how to clean and fillet the fish.

Cook Mode

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Ingredients

Metric US

• For the Fish

• 2-3 kg 4.5-6.5 Fish without scales

• 500 g 1 lb Coarse Salt

• For the Marinade

• 300 g 1 1/4 cup Vinegar

• 300 g 1 1/4 cup Vegetable Oil or Olive Oil

• 3 3 Bay leaves

• 1 pinch 1 pinch Black Pepper

• Dried Oregano

• Fresh Rosemary

• Fresh Thyme

• 2-3 2-3 Garlic cloves, sliced

Recipe directions

• Cleaning & Filleting the Fish
• Wash the fish thoroughly.
• Using a sharp knife, cut along the belly and remove the innards.
• Remove the head and fins. Rinse under cold water until clean.
• Place the fish skin-side down on a cutting board. Slide a filleting knife along the backbone to separate the flesh. Repeat on the other side.
• Remove any small pin bones with tweezers.
• Salting the Fish
• In a large container, spread a layer of coarse salt.
• Place a layer of fillets on top. Cover with more salt.
• Repeat until all fillets are used, finishing with a layer of salt.
• Leave in salt for 3 hours (or 30 minutes for smaller fish like anchovies).
• Preparing the Marinade
• In a bowl, mix vinegar, oil, bay leaves, oregano, rosemary, thyme, and pepper. Stir lightly.
• Marinating the Fish
• Rinse fillets thoroughly to remove excess salt. Pat dry.
• In a clean container, layer half the fillets and half the sliced garlic.
• Add the remaining fillets and garlic on top.
• Remove bay leaves and rosemary from the marinade.
• Pour marinade over the fish, ensuring they are fully covered.
• Cover with a lid and refrigerate for 8 hours before serving.

Recipe video

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🐟 Why Make Marinated Fish?

Marinated fish (psari marinato) is a traditional Greek dish often enjoyed as part of a meze platter. The salt firms up the flesh, while the vinegar and herbs add flavor and preserve the fish naturally. It’s healthier than fried fish and a fantastic way to enjoy seafood year-round.

🌿 Tips for Success

• Always use the freshest fish for the best flavor and texture.
• Don’t skip the salting step, as it helps preserve and firm the fish.
• Store the marinated fish in the fridge, covered in marinade, for up to 1 week.

🍽️ Serving Suggestions

• Serve with crusty bread, olives, and feta.
• Pair with ouzo or tsipouro for the ultimate Greek mezze experience.
• Add to a mixed seafood platter for festive occasions.

More Greek Meze Recipes to Try

• Greek Wine-Braised Octopus with Vinegar – Tender, Flavorful & Authentic
• Roasted Red Bell Peppers
• Crispy Greek Tomato Fritters – Santorini-Style with Fresh Herbs