This is a traditional recipe from Preveza, in the north-western part of Greece. Red porgy and skordalia, i.e. garlicky mashed potatoes, are a perfect match in this dish!
Serves: 4 Prep. Time: 15′ Cooks in: 40′ Ready in: 55′
4 medium red porgy fish (400 g each), cleaned
4 large potatoes, peeled, thinly sliced
2 lemons, juiced
1 tsp dried oregano
⅓ cup extra-virgin olive oil
For the skordalia
5-10 garlic cloves (depending on how strong you want it)
1 kg potatoes, boiled, drained
1/2 φλιτζ. καρυδόψιχα
1 cup extra-virgin olive oil
3 tbsp red wine vinegar
Season fish with salt and pepper and place on a large dish. Whizz lemon juice with oil and drizzle fish. Let marinate.
Preheat oven at 200°C. Boil potatoes in plenty boiling salted water for 6 minutes. Drain and cover the bottom of a large oven-proof dish. Place fish on top and drizzle with the marinade juices. Sprinkle with oregano and bake for 30΄ or so until nicely cooked.
In the meantime in a blender whizz potatoes until smooth. In a food processor whizz garlic with a bit of salt to a paste. Add half of olive oil and continue whizzing. Add garlic paste to potatoes and blend. Add the rest of the olive oil gradually, blending until oil is absorbed. Add 3 tbsp of red wine vinegar or more for taste and mix well. Season with more salt if necessary.
Serve fish with potatoes and some skordalia on top.
Photo Vangelis Paterakis – Food styling Antonia Kati
Και η συνταγή στα ελληνικά: Φαγκρί στο φούρνο με πατάτες και καρυδάτη σκορδαλιά