I have to admit: calling them “recipes” might be a bit of a stretch. They’re more like 5 ideas that save me when I need to whip up a quick dinner without compromising on taste, or for those times when I’m simply craving fish and seafood, which I absolutely love. On such nights, I make a quick stop to visit fishmonger, who always has a solution for us.

1: Pan-seared or grilled red mullet

I’m absolutely crazy about small, reddish red mullets with their incredibly tasty flesh. For these, you don’t even need a proper recipe: just a hot pan or grill, the mullets seared on both sides, a sprig of oregano, the most fragrant Greek olive oil, a few cherry tomatoes – and that’s it.

2: Pan-seared or grilled calamari tentacles

Calamari tentacles are so tender and juicy that they only need about 3 minutes on each side to be done. Make sure your pan or grill is piping hot, and let the tentacles bathe in a bit of Greek olive oil (my favorite, no matter what!) and a few cloves of garlic. A sprinkle of salt, pepper, some cherry tomatoes, and in just a few moments, you’ll feel like you’re dining by the sea! I won’t say no to octopus tentacles either if the fisherman has some fresh that day, but they do need to be boiled for around 45 minutes or until tender, then finished in the pan or on the grill for extra flavor.

3: Oven-baked dorada in foil

Always a fantastic choice that never disappoints when the fish is fresh. After cleaning the fish, I simply season the inside, stuff it with fresh oregano or thyme from the garden, and add a few slices of lemon or orange. Surround it with some thin potato slices, drizzle everything with Greek olive oil, and wrap it all in aluminum foil. Bake in the oven for about 15 minutes in the foil, then uncover for another 10 minutes to get that golden, crispy finish.

4: Oysters

Typically served as an appetizer, two oysters per portion are enough. So, every now and then, they can be a little treat we indulge in. Just a squeeze of fresh lemon or lime juice on top, and you're ready to go. Without practice, it takes longer to open them than to eat them! :)

5: Spaghetti Vongole

A little Italian flair for dinner? Ma certo! Nothing easier, and the wine will be enjoyed both in the dish and during the meal :) Cook about 100g of spaghetti per portion in salted water for 8-10 minutes, or as indicated on the package. In a separate pan, cook the cute little clams with 2-3 garlic cloves and a splash of white wine—covered, for about 10 minutes. Once done, toss everything together with a bit of finely chopped parsley, adjust the seasoning, finish with a drizzle of olive oil, and serve quickly—everyone will be eagerly waiting to dive into this deliciousness!