Oven-baked flathead with potatoes, tomatoes and onion

Oven-baked flathead with potatoes, tomatoes and onion

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

In my view, flathead fillets and sardines are both particularly well suited to baking in the oven. But make sure you ask your fishmonger for rock flathead, not tiger flathead, which is a quite different fish. Rock flathead is great for almost any method of cooking. It has a sweet flavour and a firm texture, so it’s easy to cook without drying out and falling to pieces or sticking. It’s ideal for oven-baking as it retains moisture much better than more delicate fish such as whiting.

Ingredients

Quantity Ingredient
8 medium flathead fillets
2 onions, sliced
4 large potatoes, peeled and cut into wedges
3 garlic cloves, roughly chopped
3 large ripe tomatoes, cut into wedges
125ml extra virgin olive oil
salt
freshly ground black pepper
1/2 cup flat-leaf parsley leaves, roughly chopped

Method

  1. Ask your fishmonger to trim the flathead fillets and to remove the bones from the upper body cavities.
  2. Preheat the oven to 200ºC and lightly oil a baking tray.
  3. Layer the onions on the bottom of the baking tray. Arrange the potatoes on top and scatter on the garlic. Place the tomatoes on top and drizzle with half the oil. Season liberally with salt and pepper and place in the oven for 45–50 minutes until the potatoes are starting to crisp up around the edges.
  4. Season the fish fillets lightly with salt. Tuck the fish in among the vegetables. Drizzle with the rest of the oil and scatter on the parsley. Return to the oven and bake for 20 minutes, or until the fish is just cooked through.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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