Amberjack in a potato crust

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis

Serves 4


  • Preparation: 30´
  • Baking: 20-25´

2 filets of fresh, Greek aquaculture Amberjack (400gr each)
Juice of 1 lemon
4 medium-sized potatoes
60 gr melted butter
50 gr cream
40 ml olive oil
3 spring onions, finely chopped
½ bunch chives, finely chopped
Salt, pepper


Boil the potatoes, with their skins, in a pan with plenty of water for 20-25 minutes until the become soft but not too soft. Remove from the water, peel and let them cool.

Pre-heat the oven to 180°C with air. Dry the fish filets with a piece of kitchen paper and sprinkle them with the lemon juice. Add salt and pepper.

Pour half the butter and the olive oil in a non-stick baking tray. Add the filets and coat them with the cream. Thinly slice the potatoes and place them over the filets (place them slightly overlapping so they look like the fish’s scales). Spread the remaining butter over the potatoes, add salt and pepper and sprinkle the chopped spring onions all around the tray.

Bake for 20-25 minutes. Remove from the oven, add the chives and serve.