Grilled fagri with cherry tomatoes and olives
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 40 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 1 kg potatoes, sliced, "Foodhaus"
- 120 ml olive oil, "Minerva Chorio"
- 500 grams cherry tomatoes, halved
- 1 - 1,2 kg Fagri "Foodhaus"
- 3-4 sprigs of parsley Ardo
- 4 slices of lemon
- ½ cup black olives, whole
- 60 ml white wine
- Salt and pepper, “Maldon”.
- 1 Tbsp oregano, dried*
- 2 Tbsp capers
- 2 Tbsp chopped parsley, to garnish
METHOD
1. Allow the fish to thaw in the refrigerator from the night before.
2. Preheat the oven to 210° C fan.
3.Line a large baking with greaseproof paper. Spread the potatoes in a single layer and drizzle with HALF the olive oil (60 ml). Bake potatoes for 30 minutes.
4. Remove the baking tray from the oven and scatter over the cherry tomatoes. Place the fish in the middle of the pan and stuff it’s belly with the parsley and lemon slices.
5. Add the olives and pour the remaining olive oil and wine over everything. Sprinkle with salt, pepper and oregano.
6. Transfer to the oven and bake for 30-40 minutes depending on the size of your fish.
7. Once cooked, garnish with capers and chopped parsley. Serve with lemon slices.
Kali Orexi!
*this product is not available in foodhaus store
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