Every time I dream about Mediterranean holidays – being outdoors, warm weather, the smell of the sea – I think about eating delicious fresh fish and flavour-rich vegetables. The kind that doesn’t exist back home in England!
I’ve watched plenty of cooking shows and seen various versions of this dish (Most notably my favourite master of debauchery Keith Floyd in his Mediterranean adventures). Whats great about it is the simplicity. All done in one pan, the flavours and juices from each element melding together.
Here is my version, a healthy dish of fish, lemons, tomato, potatoes and salty black olives, topped with a crunchy herb crust. It brings the sea and sun right into your dining room.
2 whole trout or rainbow trout
4 sprigs rosemary
Bunch fresh thyme or oregano
6 round lemon slices
2 large potatoes
16 baby plum tomatoes
16 Greek black olives
8 large cloves garlic
1 lemon, cut into wedges
Sean salt and pepper
Herb crust topping:
1/3 cup panko breadcrumbs
1 large garlic clove
1 rosemary sprig, chopped fine
2 tbsp chopped parsley
1 tsp chilli flakes (optional)
2 tbsp parmesan cheese
1. Preheat oven to 200C. Slice potatoes into wedges: cut lengthways in half, then cut 4 wedges from each half.
2. Place potatoes and some olive oil in a large roasting tin or ceramic dish, roast for 15 minutes.
3. Meanwhile, stuff the inside of your fish with the rosemary, thyme or oregano, and slices of lemon (if the rounds are too large cut in half).
4. Remove potatoes from the oven, scatter the tomatoes, olives, and garlic cloves into the tray. Place the fish on top of the vegetables. Squeeze a couple of the lemon wedges over the fish and place them along with the remaining lemon wedges into the dish. Drizzle whole dish with olive oil, salt and pepper and a little white wine (not too much or the potatoes will be soggy).
5. Return to the oven and roast for a further 25 minutes or until fish is done. If the skin starts browning too fast you can cover with foil and continue to cook.
6. Make the herb crust: Mix all ingredients in a bowl.
7. When fish is ready, remove from the oven and sprinkle dish with the herb crust. Place under the grill until mixture starts to brown. Keep your eye on this so it does not burn.