Lemon and oregano oil sauce (Salmoriglio)

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.