Slices of spicy amberjack with basmati rice

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis

Serves 4


4 slices of Fish from Greece Amberjack, roughly 350gr each
1 teaspoon of garlic paste
1 tablespoon of cayenne powder
1 tablespoon of turmeric
Juice from 1 lemon
50ml olive oil

For the rice

200gr basmati rice
1 teaspoon of garlic paste
30ml olive oil
2-3 red hot chili peppers (depending on your “spice level” preferences)
1 red onion, thinly sliced
80gr unsalted pistachios or cashew nuts
50gr currants
½ bunch of coriander or parsley, finely chopped
Salt, freshly ground pepper


For the fish: Preheat the oven at 200°C (fan mode). In a large bowl, mix the garlic paste, turmeric, cayenne powder, lemon juice, olive oil and salt. Dip the fish fillets inside the liquid. Leave them on the side to marinate for 15 minutes.

Transfer the fillets over to a small sheet pan covered with parchment paper and bake them for 20 minutes. Keep them warm.


For the rice: Boil the basmati rice following package instructions. Strain it and keep it warm.

In a large pan, or a wok, pour some olive oil and let it heat up. Toss the onion inside and cook it over medium heat until it slightly browns. Add the pistachios, the garlic paste and peppers, and continue to cook for another minute or so.

Toss the boiled rice, currants, salt, freshly ground pepper and coriander inside the mixture. Mix well and serve on our dishes. Place one large fish fillet atop each dish and serve hot.