A Greek classic: a whole Dentex dentex (denti), marinated with lemon and oregano, then roasted in the oven on a bed of potatoes and onions. Simple, fragrant, and true to tradition.
Ingredients
- 1.2 kg whole Dentex dentex (denti), gutted and scaled, about 1,2 kg
- 120 ml Greek extra-virgin olive oil
- 2 pieces unwaxed lemons
- 2 tsp dried oregano (preferably Greek rigani)
- 4 cloves fresh garlic
- 2 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 800 g firm-fleshed potatoes (such as Charlotte)
- 200 g yellow onion
- 0.5 bunches fresh flat-leaf parsley
Method
- Preheat the oven to 190 °C (fan) or 200 °C (conventional).
- Rinse the Dentex dentex in cold water and pat it dry with paper towels. Check that no scales or innards remain. Score the skin on both sides with 3 or 4 deep diagonal cuts down to the backbone, spaced 2 cm apart.
- Squeeze one lemon and set the juice aside. Cut the other lemon into thin slices. Peel the garlic and slice it into slivers. In a bowl, mix 80 ml olive oil, the lemon juice, 1 tsp oregano, 1 tsp salt, and ½ tsp pepper.
- Rub the fish with this mixture inside and out, working it into the cuts. Slide the garlic slivers and a few lemon slices into the cuts. Place the remaining lemon slices in the abdominal cavity. Marinate for 10 minutes at room temperature.
- Peel the potatoes and cut them into rounds about 5 mm thick. Peel the onion and slice it into thin rounds. In a large ovenproof dish (large enough to hold the whole fish), arrange the potatoes and onions in an even layer. Drizzle with 40 ml olive oil, sprinkle with the remaining oregano (1 tsp), salt (1 tsp), and pepper (½ tsp). Toss gently.
- Place the marinated Dentex dentex in the center of the dish on the bed of vegetables. Pour the remaining marinade from the bowl over the fish. Add 100 ml water to the bottom of the dish (not over the fish) to create some steam.
- Bake the dish on the middle rack. Cook for 35 to 45 minutes, depending on the size of the fish. After 20 minutes, baste the fish with the cooking juices using a spoon. The fish is done when the flesh separates easily from the backbone and the potatoes are tender and golden. The fish's internal temperature should reach 58-60 °C.
- Remove the dish from the oven. Let it rest for 5 minutes. Sprinkle with chopped fresh parsley. Serve directly from the baking dish, lifting out Dentex dentex fillets and serving them with the tender potatoes and onions. A drizzle of raw olive oil and an extra lemon wedge can be offered at the table.
Nutrition
Per serving
- Energy
- 764.6 kcal
- Protein
- 56.46 g
- Carbohydrate
- 46.91 g
- Fat
- 40.95 g
- Fibre
- 7.4 g
- Calcium
- 161.71 mg
- Iron
- 4.32 mg
- Magnesium
- 17.58 mg
