Meagre tail with potatoes and bell peppers

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis

Serves 4


1 Fish from Greece Meagre, the tail half
500 gr medium-sized potatoes
1 red bell pepper, sliced in rings
1 yellow bell pepper, sliced in rings
1 green bell pepper, sliced in rings
1 onion, chopped in rings
4-5 beets (without the roots), washed and cut in half
1 small ginger root, thinly sliced
3 cloves of garlic, whole and not peeled
1 teaspoon of dry oregano
7-8 batches of fresh oregano
40ml grape molasses
40ml olive oil
Juice from 1 lemon
Salt, pepper


Preheat the oven at 180°C (fan mode).

Wash the potatoes and cut them into thin, round slices. Place them on a sheet pan, and then add the peppers, onion and beets. Sprinkle salt and pepper on top, along with dry oregano.

Score the fish in 4-5 places, sprinkle salt and pepper, and stuff the “openings” with ginger. Stuff the insides of the fish with fresh oregano and place it atop the vegetables.

Pour lemon juice, grape molasses and olive oil on the fish and bake it for 40 minutes.