Ingredients

• 500 grams little fish
• Garlic cloves
• Vinegar
• Olive oil
• Some parsley sprigs, finely chopped
• Thick salt

Instructions

• Wash fish and spread plenty of thick salt over them. Let them burn in salt for 24 hours.
• The next day wash them with plenty of water to remove salt. Then remove heads and central bone by removing the head.
• Lay the fish fillets on a small bowl.
• Prepare a marinade by mixing oil, garlic cloves, vinegar and parsley. Pour marinade over the fish fillets and place them in the fridge.
• Serve cold with ouzo or wine.