Enjoy Mediterranean Seafood

Along the Mediterranean coast, seafood is prepared in ways that make the most of fresh ingredients, olive oil, citrus and aromatic herbs. These three dishes offer different approaches to cooking fish and shellfish, from crisp frying to grilling and gentle steaming.

1. Crispy Fried Anchovies with Lemon

Small fish such as anchovies are a familiar part of Mediterranean coastal cooking. In Spain, boquerones fritos are particularly popular, while similar preparations appear in Greece and southern Italy.

Ingredients | Serves 2

300 g fresh anchovies, cleaned
60 g plain flour
Olive oil for frying
1 lemon
Sea salt
Fresh parsley

Preparation

Pat the anchovies dry and lightly coat them in flour. Fry in hot olive oil until golden and crisp, usually just a few minutes depending on their size.

Drain briefly, season with sea salt and serve immediately with lemon wedges and chopped parsley.

2. Grilled Prawns with Garlic and Herbs

Large prawns are particularly suited to grilling, which gives the shells a lightly charred flavour while keeping the flesh tender.

Ingredients | Serves 2

6 large whole prawns
3 tablespoons olive oil
2 garlic cloves
1 tablespoon chopped parsley
1 lemon
Sea salt
Freshly ground black pepper

Preparation

Mix the olive oil with finely chopped garlic, parsley and a little lemon zest.

Brush the prawns with the mixture and grill over medium-high heat for approximately 2 to 4 minutes on each side, depending on their size, until the flesh is opaque.

Serve with fresh lemon and the remaining herb oil.

3. Clams with Garlic, White Wine and Parsley

Clams are a classic ingredient in Mediterranean cooking. In Italy, vongole are commonly prepared with garlic, olive oil, white wine and parsley, either served alone or combined with pasta.

Ingredients | Serves 2

500 g fresh clams
3 tablespoons olive oil
2 garlic cloves
100 ml dry white wine
1 tablespoon chopped parsley
A pinch of chilli flakes
1 lemon

Preparation

Check the clams and discard any with broken shells or those that remain open when tapped.

Heat the olive oil in a large pan and gently cook the sliced garlic with the chilli flakes.

Add the clams and white wine, cover and cook for approximately 4 to 6 minutes, shaking the pan occasionally, until the shells open.

Discard any clams that remain closed. Finish with chopped parsley and a little lemon juice.

Serve with crusty bread to enjoy the cooking juices.

At the Mediterranean Table

These three preparations work particularly well as a shared seafood lunch. Begin with the crispy anchovies, followed by grilled prawns and clams served directly from the pan.

Add a simple tomato salad, grilled vegetables and fresh bread to complete the meal.

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