Sea bass with smashed potatoes, olives & grapes

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis

Serves 4


2 large Fish from Greece Sea Bass
200gr black olives
200gr red grapes
200gr green grapes
3-4 bunches of thyme
1 bay leaf
3 bunches of rosemary
300ml white wine
100ml olive oil
Salt, pepper

For the potatoes

4-5 medium-sized potatoes, washed but not peeled
50gr cow milk butter, melted
2 batches of rosemary
2-3 batches of fresh thyme
Coarse salt
Freshly ground pepper


Preheat the oven at 200°C (regular mode).

In a large pot filled with boiling water, toss the olives and cook them for 3-4 minutes. Strain them and move them over to a sheet pan covered with parchment paper. Add the grapes, bay leaf, salt and pepper and mix well.

Marinate the fish with salt and pepper and lay them over the grapes. Sprinkle them with olive oil and wine and toss the thyme and rosemary batches on top. Cover them with parchment paper and aluminum foil and bake them in the oven for 20 minutes. Later on, remove the aluminum foil and paper and continue baking the fish for 20 minutes, until they slightly golden.

For the potatoes: Place the potatoes inside a pot and fill it with cold water. Salt the water and cook the mixture for 20 minutes. Test the potatoes with a small fork (to check whether they break off easily).

Strain the potatoes and leave them on the side to cool off, until they’re no longer hot at touch. Place them in a small sheet pan covered with parchment paper, and lightly “smash” them with our palms. Sprinkle them with melted butter, and then toss the spices on top. Move on to sprinkle some salt and pepper on top and bake them at 200°C (regular oven mode) for 20 minutes.