Pagrus in Ponzu sauce

by Dimitra Panagiotopoulou

Serves 2


2 pagrus filets (200-220gr each)
1 tbsp. olive oil
Salt, pepper

For the sauce

1 piece dried Kombu seaweed
100 ml soy sauce
80 ml lemon juice
20 ml lime juice
20 ml orange juice
100 ml rice vinegar
70 ml mirin
Zest from lime, orange and lemon

Mix all the ingredients together.


Pre-heat oven to 200C and bake the fish filets for 15 minutes. Pour the sauce over them. Decorate with fried nori seaweed, ginger pickles and wasabi.