Greek cuisine · Fish & Seafood

Baked Dentex with Potatoes

Whole dentex baked over sliced potatoes, doused with white wine, lemon and oregano.

Ingredients · for 4 servings

• 2 dentex (approx. 600 g each, cleaned)
• 1 kg waxy potatoes
• 2 onions
• 4 cloves garlic
• 200 ml white wine
• 2 lemons
• 1 tbsp dried oregano
• 120 ml olive oil
• 1 bunch flat-leaf parsley
• 3 tomatoes
• Salt, pepper

Instructions

1. Rinse the fish inside and out, pat dry, score each side twice diagonally and rub with salt, pepper and the juice of half a lemon; preheat the oven to 200°C top/bottom heat.
2. Peel the potatoes and slice into 5 mm rounds, cut the onions into rings, finely chop the garlic and slice the tomatoes.
3. In a large baking dish, thoroughly mix the potatoes and onions with half the olive oil, the garlic, half the oregano, salt and pepper, and spread evenly.
4. Pour in 100 ml white wine and 100 ml water and pre-bake the dish for 25 min. until the potato slices are soft at the edges.
5. Lay the fish on the potato bed, top with tomato slices and thin slices of one lemon, and drizzle with the remaining wine, oil and oregano.
6. Bake for another 30–35 min. until the skin is browned and the dorsal fin pulls out easily, then sprinkle with parsley and serve with the last lemon in wedges.