Simple, tasty and healthy the monastic diet comes to tap politely what is available in Greek land. Complete abstinence from meat and replacing it with fish. Complete abstinence from butters and margarines and replacing them with pure oil. The Athonite Monk Epiphanius reproduces with humility that “small pastry olonto a yeast leavens” namely that the dough even a little capable of fermenting the entire dough. So the monastic diet can not only play an essential role for those who choose to give “a sacrifice” to God through fasting, but to become the spark for a broader nutritional philosophy that aims to nourish the body which is inextricably linked the human soul.
The onion sauce -kremmydozoumo- is juice and pulp that remains of the big onion pieces are boiled in plenty of water and high heat. It is the material that will welcome the fresh grouper meat of this “serious and measured” solitary fish that roam the rocky gulfs of Greek waters. In the cozy kremmydozoumo add filetarismeno grouper and simmer. In rich material tied one generous dose yummy fresh lemon juice and olive oil come to leave the best impression. The meal necessarily served hot and is a very special recipe full of simplicity and taste emotions.