Ingredients:
600 g. tope slices (cut in pieces of 5 x 5 cm)
150 g. oil
Juice of a lemon
1 teaspoon of mustard
Salt, black pepper, cumin, oregano
Instructions:
Salt the fish, at least 2 hours before cooking and put it in a shallow pan, which should be big enough to fit all the tope pieces. Pour enough cold water for the fish to be covered. Then, put the utensil over heat. When it starts to boil, first add the oil and 15-20 minutes later add the mustard, the spices and the lemon juice. Shake the pan well and after a minute remove from heat. The food is ready.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
