In the penultimate instalment of our My Holiday Dish series, we’re venturing to the Greek Island of Rhodes, in the Mediterranean Sea. Lined with beaches and dotted with luscious green forests, Rhodes is a beautiful place to visit. As the largest of Greece’s Dodecanese Islands, it’s got a thriving culture and one great way to experience this is through the island’s cuisine. In this article Jo Pratt shows us step-by-step how to cook a Rhodian inspired dish comprising of a delicious whole baked Snapper.
Whole baked Snapper with oregano, olives & tahini
The Mediterranean-inspired cuisine of Greece boasts the use of fresh ingredients, and like many other parts of the Med, there’s an emphasis on healthy olive oil. Greek food is an ancient cuisine that has adapted and changed over hundreds of years, and over time it has been shaped by many different influences.
Jo Pratt uses the nutritious Snapper fish to create a balanced and flavoursome meal. The fish is stuffed with a mouth-watering olive mixture before being baked, and is served with tahini, a sauce made using ground sesame seeds. Watch Jo’s video below, to see how you can recreate this enjoyable dish.
Ingredients (serves 4)
For the snapper:
– 1 x 1.5-2kg or 2 x 750g Snapper, gutted
– 2 Handfuls pitted Kalamata olives, roughly chopped
– 1 Handful fresh oregano, leaves roughly chopped, plus extra to serve
– 2 Cloves garlic, peeled and crushed
– 6 Tinned anchovies, finely chopped
– Greek olive oil
– 1 Lemon
– Approx. 300g cherry tomatoes
– Sea salt
For the sauce:
– 1 Small clove garlic, peeled and crushed
– 4 tbsp tahini paste (sesame seed paste)
– Juice of ½ lemon
– 6 tbsp Greek yoghurt
To serve with:
– A few oregano leaves
– Green salad
– Cooked potatoes, bulgur wheat or crusty bread.
1. Rinse and pat the fish dry. Pre-heat the oven to 190C/375F/gas 5.
2. In a small bowl mix together the olives, half of the oregano, garlic, anchovies and a splash of olive oil to bind.
3. Cut 3-4 incisions in each side of the fish and press in the olive mixture. Sit in an ovenproof dish or roasting tray. Add the tomatoes and remaining oregano.
4. Cut the lemon in half. Squeeze the juice from one half over the top of the fish and cut the remaining half into thin slices. Place the slices in the cavity where the snapper was gutted. Drizzle a generous proportion of olive oil over the fish and tomatoes and season well with salt.
5. Place in the oven for 25 minutes for smaller fish or up to 35 minutes for a large fish, or until the flesh is white and firm to touch.
6. To make the tahini sauce, simply mix all the ingredients together with a couple of tablespoons of water to give you a smooth sauce the consistency of thick cream. Season with salt.
7. When cooked, scatter with fresh oregano and serve with the tahini sauce to drizzle over, green salad and potatoes, bulgur wheat or bread to mop up the juices.
Fancy trying this dish yourself? We’d love to see the results, so remember to share your pictures with us on Twitter using #MyHolidayDish and tag @JamesVillasUK to be in with a chance to win a copy of Jo Pratt’s cookbook, ‘In The Mood For Healthy Food’. Check out our competition for more details.
Next week will be the final instalment of our #MyHolidayDish with Jo Pratt, and we’re heading to sunny Cyprus. For more information on Jo Pratt, check out her interview here, and see the rest of our fantastic #MyHolidayDish episodes on our blog.