Greece · Greece

Kalamarakis (Greek Whole Baked Sea Bass)

Name: Kalamarakis (Greek Whole Baked Sea Bass)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Greece
Ingredients: whole sea bass 800 g; tomatoes, chopped 300 g; onion, sliced 150 g; potatoes, sliced 400 g; kalamata olives 100 g; capers 20 g; garlic, sliced 20 g; olive oil 80 ml; dried oregano 4 g; fine salt 14 g

Whole sea bass baked with tomato, olives and capers.

55 minutes · 4 servings · Easy

Kalamarakis is whole fish, and the difficulty is not the flavour but the timing. Baked at high heat it needs very little time, or the flesh falls from the bone before anyone has served it. Tomato, olives and capers go into the tray rather than onto the fish, so they make a sauce underneath.

Ingredients

whole sea bass800 g
tomatoes, chopped300 g
onion, sliced150 g
potatoes, sliced400 g
kalamata olives100 g
capers20 g
garlic, sliced20 g
olive oil80 ml
dried oregano4 g
fine salt14 g

Directions

1
Layer potatoes, onion and tomato in a dish and top with the cleaned fish.
2
Scatter capers, olives, garlic and oregano over the fish and drizzle with oil.
3
Bake at 200C for 30 minutes until the flesh flakes at the bone and is 63C at the thickest part.
the flesh separates from the bone and reaches 63C

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content