Alive and Cooking

Mediterranean Garfish

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(Serves 2)

4 Garfish, 2 de-boned, 2 whole
2 vine ripened tomatoes, finely chopped
3 anchovies, chopped
12 chopped capers
3 cloves of garlic, crushed
½ Spanish onion, finely chopped
10 kalamata olives, roughly chopped
1 handful of continental parsley, roughly chopped
½ handful of mint, roughly chopped
2 tbsp evoo
1 tbsp balsamic vinegar
Salt and pepper
1 wedge of lemon


Mix together the tomatoes, garlic, herbs, anchovy, onion, capers, olives, vinegar and oil, add a grind of salt and pepper and stir well.

Place 1 tbsp of mixture into the de-boned garfish and roll up, place into ovenproof dish and drizzle over some juice from the tomatoes, then bake at 250°C for 5-8 minutes.

Place the whole garfish into an ovenproof dish and cover with the remaining tomato mixture and bake at 250°C for 10-12 minutes.
Serve both dishes with a garnish of lemon and crusty bread.

Mediterranean Garfish