Broiled Eel with Ladolemono Sauce

Ladolemono is one of the great unsung sauces in Greek cooking: nothing more than good olive oil whisked with fresh lemon juice and showered with whatever herbs you have on hand.

It’s the traditional companion for grilled and broiled fish across the Greek islands, and it pairs brilliantly with the rich, meaty flesh of eel.

The eel gets skinned, cut into pieces, and soaked in lemon juice to brighten the flavor and firm up the flesh before a quick broil until fork-tender.

Drizzle the ladolemono over the hot pieces and serve immediately. This is the kind of cooking where freshness does all the heavy lifting.

Kitchen Tips

• Ask your fishmonger to skin the eel for you. It’s a slippery job that’s much easier with professional tools.
• The 15-minute lemon soak is essential. The acid firms the eel’s texture and mellows any strong fish flavor.
• For the ladolemono, use your best extra virgin olive oil. The sauce is so simple that the quality of the oil really shines through.
• Mix up your herbs based on what’s fresh: parsley and oregano are classic Greek choices, but basil, thyme, and fennel fronds all work beautifully.