Garfish is in season in Greece throughout the summer. It is an easy fish to handle and cook, and perfect for stuffing because of its anatomy. With a simple, very fragrant, slightly spicy tomato sauce is my favourite way to eat it.
Quantities and times are given for a medium sized garfish
Heat the oven at 180 celsius, and in the meantime in a small pan, over medium to high heat, saute thinly cut:
Ginger, 1 tsp
Red Chilli, 1 tbsp
Garlic, 1 tsp
for a few minutes until they start to soften. Add:
Tomato, roughly chopped, 1 large pc
Sugar, 1/4 tsp
Salt, to taste
Pepper, to taste
Red pepper flakes, to taste
turn heat down and allow water to evaporate, until you have a thick paste and no more visible liquid. Then stir in some:
Line a tray with enough parchment paper to be able to wrap the fish, place the fish in, stuff it with the paste and pour the remaining over. Wrap and bake for 20 minutes.
Great to serve with this equally simple, refreshing, baby spinach and cucumber salad.