Denton Plaki Fish Serves 4
The dense texture and Mediterranean flavour of denton makes it the perfect fish for this simple but delicious Greek dish.
4 denton - at least 250g each
100 ml/ 4 fl oz olive oil
2 red or Spanish onions, chopped
4 garlic cloves, chopped
1 small fennel bulb, finely diced
4 potatoes, peeled and cut into 1 cm/ half in dice
4 carrots, cut into 1 cm/ half in dice
2 bay leaves
16 Greek black olives
400 g tin chopped tomatoes
150 ml/ 5 fl oz dry white wine
salt & freshly ground pepper
1 Preheat the oven to 190º C/375º F/ gas mark 5. Slash the fish diagonally twice on each side to ensure even cooking. Season them inside and out with salt and pepper.
2 Heat half the oil in a large frying pan, add the onions, garlic and fennel, and sauté until translucent and soft. Stir in the potatoes and carrots and fry gently, stirring, for 5 minutes. Season to taste.
3 Spoon the vegetables into an ovenproof dish slightly larger than the 4 fish. Tuck in the bay leaves and scatter on the olives. Lay the denton on the vegetables and drizzle on the remaining oil. Cover with the tomatoes and pour on the wine.
4 Bake for 40 – 45 minutes, until the fish comes away easily from the bone when you test it with a knife. Serve straight from the dish, or cut off the heads and tails before serving.
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