Pagro maggiore fillet packed in baking paper

Pagro maggiore fillet packed in baking paper

4 servings


  • 4 NIREUS pagro maggiore fillets
  • 2 finely chopped spring onions
  • 1 finely chopped finocchio
  • 1 yellow bell pepper, cut in small cubes
  • 12 cherry tomatoes
  • 1 onion cut in thin slices
  • 2 garlic cloves
  • 4 sprigs fresh oregano
  • 4 tbs olive oil
  • Coarse salt
  • freshly ground black pepper
  • 4 pieces of baking paper
  • 4 pieces of aluminum foil


In a bowl mix the spring onions, finocchio, onion, cherry tomatoes, garlic, bell pepper, olive oil and salt & pepper.

Spread the four pieces of aluminum foil, placing the four pieces of baking paper on top of them. Divide the vegetable stuffing among the four pieces of baking paper. Place the fish fillets on top of the stuffing, making sure the skin is on top. Brush the fillets with some olive oil, and add salt and pepper.

Close the packets, wrapping up the baking paper and the aluminum foil in a half moon shape. Press and turn the edges inwards. Press firmly on the connecting line, so that the packet does not open and leak out.

Then, place the packets in a baking tray and roast in a well pre-heated oven at 240 oC for 15 minutes. Puncture the baking paper with a knife carefully for the steam to get out. Beware of your hands because the steam is too hot! Open up the packets and serve the fillets and veggies in plates pouring the juice over them.


The veggies provide the necessary moisture so that the fish does not go dry. So they are the perfect combination for fish fillets in the oven. Provided that the veggies are finely chopped.

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