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  • 1 large Pagrus 1,200-1,500 gr or 2 smaller of 700 gr each
  • 2 white eggplants
  • 2 classic eggplants
  • 4 colored peppers
  • 5 sprigs of fresh thyme
  • Salt
  • 1 tsp of powdered cardamom
  • A little freshly chopped cilantro
  • 5 tbsp of olive oil
  • 5 tsp of raki or tsipouro (without aniseed), or grappa


(3-4 persons)
Cooking time: 45 min

  1. Clean and wash the fish. Score one side (optional).
  2. Cut the vegetables into slices and mix with the salt, cardamom, thyme and cilantro.
  3. Salt the fish and place into a baking tray along with the vegetables. Sprinkle with olive oil and raki. Cover with aluminum foil and bake at 180ºC (356ºF) for 35 minutes.
  4. Uncover and continue to bake for an additional 10 minutes, so that the fish and vegetables form a lovely crust.
  5. Serve with a wine distillate or white wine.