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Greek-style roast fish

Greek-style roast fish

Since it authoritatively feels like craving for Spring, I am promptly suspecting Summer. One of my most loved dinners is an entire fish, roast and splashed in lemony olive oil and oregano. For reasons unknown, it appears to be hard to re-make outside of Greece. in spite of the fact that I am continually attempting. Two things I have learned: you need to get Greek olive oil, and you need to get Greek oregano. (This is not kidding business) Until it is sufficiently warm to barbecue, I jump at the chance to cook the fish on the stove, and quickly fresh it under the grill to get a touch of scorch.

You need to salt your fish well, everywhere throughout the skin and inside the hole, and when it falls off the flame broil or stove, put it in a serving dish and pour the La thole mono (olive oil and lemon) over it while the fish is as yet hot. When you are purchasing the entire fish, you can request that the fishmonger cleans it, leaving the head and tail on, however deboning the fish. If you need to be truly credible, then leave the fish in place and experience the way toward deboning it yourself, after it’s cooked.

Roast Whole Fish  

Serves 4 

Four entire fish, for example, Porgies or Branzino cleaned of scales, head, and tail in place.

  • Olive oil
  • Salt and pepper
  • Greek oregano


  • Five little potatoes (around 400g), cleaned and cut into wedges
  • One onion, divided and cut
  • Two garlic cloves, generally cleaved
  • ½ tsp dried oregano or ½ tbsp cleaved crisp oregano
  • 2 tbsp olive oil
  • ½ lemon, cut into wedges
  • Two substantial tomatoes, cut into wedges
  • Two new skinless pollock filets (around 200g)
  • small, modest bunch parsley, generally cleaved
  1. Heat furnace to 200C or 180C fan or gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then combines with your fingers to cover all in the oil. Cook for 15 mins, turn everything over and prepare for 15 mins more.
  2. Add the lemon and tomatoes, and dish for 10 mins, then top with the fish filets and cook for 10 mins more. Present with parsley scattered over.
Pre-warm to 400

Sprinkle some olive oil on a preparing sheet, sufficiently only to liberally cover it.

Rub the fish with a touch of olive oil and clean it with salt, pepper as well as oregano on both sides.

Broil in the stove for 25 minutes if it is a little fish, (for example, the Porgy) as well as for 35 if it is a Branzino.

Turn on the oven and place the fish straightforwardly under the warmth hotspot for 1 minute, or until the skin is bubbly and fresh on one side.

Whisk the greater part of the elements for the latholemono and pour over the cooked fish.

Generally, this is presented with bubbled greens, dressed with olive oil and lemon.

Don’t you simply adore making simple dishes particularly after such a difficult day at work! Well so do we! What’s more, he’s one from The Good Food Magazine! Simple!!