Pagro maggiore with piccata sauce

Pagro maggiore with piccata sauce

4 servings


For fish

  • 2 pagro maggiore, cleaned
  • 4 tbs olive oil
  • salt, pepper freshly ground

For the piccata sauce

  • 50 gr green olives, sliced
  • 50 gr capers
  • 50 gr kritamos (samphire)
  • 4 tbs fresh basil
  • 1/4 bunch of parsley
  • 1 garlic clove
  • 1 small hot pepper
  • ½ dry onion, very thinly chopped
  • 4 tbs olive oil
  • pepper freshly ground


For fish

Oil the fish and add a little salt and pepper. Preheat the oven at 200 oC and roast the fish for 25 minutes.

For the sauce

Add 3-4 spoonfuls from the fish juice and oil into the non-stick frying pan, and sauté the garlic, onion and pepper over low fire. Withdraw from fire and mix the rest of the ingredients and fresh olive oil. Pour the sauce over the fish and serve.

Small tip

A portion of horta and French fries are a perfect complement to this dish.

As for the wine, it is up to you, although I would prefer a Spina muscat, which usually carries fruity, flowery, herbal and buttery aromas. Such a wine often exudes rose, jasmin, mango, melon, barbaric, chamomile and butter fragrances and it perfectly fits our pagro maggiore.

The recipe was exclusively developed by the food blogger and chef Eva Parakentaki for NIREUS.