Salmoriglio is a pungent marinade-come-sauce from Sicily. It is traditionally made with oregano though I generally use marjoram, as we have a profusion in our vegetable garden during the summer. You can make the sauce a few days in advance – leaving the flavours to mature and intensify at room temperature (not in the fridge) – but add the lemon juice just before you are ready to use it. In the summer, I often serve this fish dish simply with sliced perfectly ripe tomatoes, drizzled with olive oil, and really good, chewy peasant-style bread.
For 4 people