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Ingredients
- 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
Method
(3-4 persons)
Cooking time: 45 min
- Clean and wash the fish. Score one side (optional).
- Cut the vegetables into slices and mix with the salt, cardamom, thyme and cilantro.
- 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.
- Uncover and continue to bake for an additional 10 minutes, so that the fish and vegetables form a lovely crust.
- Serve with a wine distillate or white wine.