Pagrus with “spiced” cherry tomatoes

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis

Serves 4


2 large Pagrus Fish from Greece
1 bunch of parsley, finely chopped
2 cloves of garlic, diced
1 tablespoon of olive oil
Salt, freshly ground pepper

For the cherry tomatoes

500 gr. cherry tomatoes (all colors)
1 red hot chili pepper, finely chopped
50 ml white wine
50 ml water
1 whole garlic, cut in half
½ batch of parsley, finely chopped
Salt, freshly ground pepper


For the fish: Preheat the oven at 200°C (fan mode). Wash the fish well and dry them with a paper towel. Sprinkle salt and pepper both on the flesh and their insides, and stuff them with parsley and garlic. Pour some olive oil on top and place them on some parchment paper over a baking tray.


For the cherry tomatoes: Wash, dry and slice the cherry tomatoes in half. Toss them inside a small bowl and add wine, water and the red hot chili pepper. Mix the ingredients well. spread the cherry tomatoes around the fish and place the garlic halves on the baking tray, too. Cover the pan with aluminum foil and bake the fish for 20 minutes.

Remove the aluminum foil and continue baking for 10 more minutes. Take the pan out of the oven and sprinkle some parsley on top.

Serve the fish with French fries.