Meagre with spinach, cranberries and raisins

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis



4 thick slices of fresh, Greek aquaculture meagre, 250-300 gr each
1 kg fresh spinach, washed and cut into medium pieces
4-5 spring onions, sliced
2 leeks (only the white part, sliced)
300 gr multicolored baby tomatoes, halved
1 bunch of dill, finely chopped
100 gr dried cranberries
100 gr raisins
50 ml sweet red wine (Samos wine)
150 ml olive oil
1 tsp. garlic paste
250 ml fish stock or water
salt and freshly ground black pepper


Place the sweet wine, raisins and cranberries in a bowl and let them soak while preparing the rest.

Preheat oven to 180°C with hot air.

Place the spinach, spring onions, leeks and dill in an oven-proof dish/baking pan. Toss them together adding salt and pepper and add the baby tomatoes and garlic paste, mixing everything together and making a layer in the dish.

Salt and pepper the slices of fish, place them on the layer of vegetables, pour the olive oil over them and then the fish stock or water. Bake for 40 minutes in the preheated oven. Remove from the oven, strain the fruit and add it to the fish, mixing gently.

This dish can be served hot or cold.