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Kleftiko psari (κλέφτικο ψάρι): recipe illustration
Fish & seafood

Kleftiko psari (κλέφτικο ψάρι)

A whole fish slowly baked in parchment with tomatoes, lemon, onion and feta, in the style of Greek shepherds and mountain bandits. The flesh stays tender and the juices mingle with the melted feta.

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Ingredients

Ingredients

Papillote

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 200 °C (gas mark 6-7) and rinse the fish inside and out, then pat them dry with kitchen paper.
  2. Slice the onion, cut the tomatoes into thick slices and the garlic into thin slivers, then chop the parsley.
  3. Make three cuts on each side of the fish, slip garlic slivers into them, then season with salt, pepper, oregano and paprika.
  4. Lay a sheet of paper in the middle, arrange a bed of onion and tomatoes, then the fish, and add crumbled feta and lemon slices.
  5. Drizzle with olive oil and fold the parcel closed carefully so it stays sealed.
  6. Bake for 30 to 35 minutes: the fish is cooked when the flesh comes away easily from the bone with a fork.
  7. Open the parcel carefully in front of your guests, spoon over the cooking juices and scatter with fresh parsley.

Variations and tips

Fillets instead of whole fish. Use cod or pollock fillets and reduce the cooking time to 15 to 18 minutes.

With what you can find locally. Sea bream and sea bass are sold at the fishmonger's; cod or trout work very well too.

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Original Ecomely recipe.