1. Chop or crush the garlic very finely and chop the parsley.
2. In a bowl, dissolve the salt in the warm water, then add the lemon juice.
3. Whisking constantly, trickle in the extra virgin olive oil in a thin stream until you have a slightly thickened, cloudy emulsion.
4. Stir in the crumbled oregano, the garlic, parsley and a little pepper.
5. Set the bowl over a warm water bath and stir for 5 minutes so the flavours infuse well (or simply leave to stand for 15 minutes).
6. Spoon it, still warm, over grilled fish (swordfish, tuna), meat or vegetables.
Tip: A Sicilian and Calabrian classic: you can also brush it onto the fish while it grills; always whisk it again before serving, as it separates.
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