Prep 24 hrs
Cook 28 mins
One day when I decide that I like fish, I'll try it. Pandora is known as one of the tastiest fish in Greek waters. From Athens' Plus Magazine issued on Oct. 10, 2008
- 2 -3 pandora fish, scaled & gutted (about 2 kilos)
- 6 small tomatoes, wrapped in ovenproof aluminium foil
- 3 medium eggplants, sliced
- 3 zucchini, sliced
- 2 lemons, juice of
- 2 garlic cloves, sliced
For the aromatic oil
- 1 cup olive oil (listed it as "a small cup)
- black peppercorns, ground
- green peppercorn, ground
- 1 teaspoon sage, dried (optional)
- 1 teaspoon oregano
- 1 teaspoon savory or 1 teaspoon thyme, dried
- 1 teaspoon rosemary, dried and crushed
- Make the aromatic oil at least 24 hours before use.
- Put the olive oil and aromatic herbs in a glass jar with a tight-fitting lid.
- Close the jar and shake vigorously.
- Strain before use.
- Preheat the oven to 180C and lay the vegetable slices in a baking dish.
- Baste with the aromatic oil and bake for 6-8 minutes.
- Put the tomatoes wrapped in foil and the fish in another baking dish and baste with the oil.
- Remove the vegetables from the oven and bake the fish at 180C for about 20 minutes.
- Halfway through, turn the fish over, baste on the other side, add half the garlic and a little black and green pepper.
- When done, remove from the oven.
- Let the tomatoes cool for a little, open the foil and add a little aromatic oil, the rest of the garlic, the salt and pepper.
- To serve, split open the fish, divide into portions and serve with the vegetables.