Greek ling bake

plate 4 people
clock 25


4 fillets of Ling

150g olives

2 chilli peppers

4 preserved lemons

4 cloves of garlic, roughly chopped

Bunch of red grapes

50ml white wine

2 tbsp sundried tomato

4 tbsp olive oil

2 tsp harissa paste

2 tbsp capers

1 tbsp paprika

1 tbsp dried oregano

1 tbsp chopped parsley

½ pomegrate to garnish

Pinch of sea salt flakes

Chargrilled vegetables:

1 courgette, sliced and chargrilled

½ aubergine, sliced and chargrilled

2 red onions, roughly chopped and chargrilled

½ fennel bulb, sliced and chargrilled

Greek ling bake


  1. Preheat your oven to 200˚C. Start by chargrilling your vegetables in a ridged skillet or a bar-mark sandwich grill.
  2. Then mix the chargrilled vegetables in a large bowl with all other ingredients except your fish – also retain half the oil and paprika to coat your fish. Toss the veg with your harissa, wine and herbs to coat evenly.
  3. Transfer all ingredients into a roasting tray and place your ling drizzled with 2 tbsp of oil and dusted with paprika on the top. Roast in the oven for 15-20 minutes and serve warm. Season to taste.