Otherwise known as ‘Asprovlahos’, belonging to the ‘Grouper’ family. You can replace this fish with any other similar to this as well as smaller Faggri (Sea Bream) or even Tsipoura (Gilthead Sea Bream).
Have a look below at the full recipe and don’t forget that you can always print it.
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Sfirida with Potatoes
Servings: 6 People
Ingredients
- 1 Sfirida , about 2.5kgs, cleaned and gutted by your friendly fishmonger
- 6 large Potatoes , peeled and sliced in 5cm thickness
- 3 Red Long-Horn Pepper , seeded and sliced
- 2 large Yellow Onions , halved and thickly sliced
- 1 Lime , halved and sliced, or lemon
- 3 Bay Leaves
- 3 tbsp Capers , roughly chopped
- 1 tbsp Fennel Seeds , ground
- 1 tsp Bay leaves , ground
- 1 tbsp dry Coriander , ground
- EVOO , Extra Virgin Olive Oil
- 500 ml Lager Beer
- 2 tbsp Fresh Parsley , chopped
- Salt & Pepper
Instructions
- Preheat the oven to max degrees, air circulation and elements (not grill) on, rack set in the middle.
- Take an oven proof dish and lightly oil its surface. Add the potato slices overlapping each other and season with salt and pepper. Add on top the onions and peppers, gently pour in one of the dish’s corners half of the beer, pour some oil over the top and place in the oven, uncovered, cooking for 30’.
- In the meantime, mix in a small bowl the fennel, ground bay leaves, coriander along with 1 tsp salt and ½ tsp pepper.
- Place the cleaned, washed and dried fish on your surface, lined with aluminum foil, and score every 3cm one side of its flesh just a bit without going too deep. Season both sides of the fish with salt and pepper and season the inside of its body and head with ¾ of the spice mixture and add the 3 lay leaves along with ¼ of the capers.
- Remove the potatoes from the oven and place on top of them the fish, scored side facing up. Add inside the scored slits the lime slices, scatter on top of the fish and spice mixture left and pour some oil on top of it. Pour the remaining beer in the dish, add on top of the fish the potatoes and the remaining capers, place in the dish any left lime pieces and place in the oven, uncovered, that has now been set to 180°C air circulation only. Cook for 60-75’.
- When cooked, remove from the oven and place in a large plate. Cut its head, open the fish and scatter on top the parsley. Place all around it the potatoes/onions/peppers and pour on top of them any of the juices left from the oven dish.
