DELICIOUS FISH – GEORY KAVKAZ

1. INGREDIENTS (Serves 4–6)

This recipe is incredibly versatile and allows for substitutions based on availability.

🐟 Main

• 1.2–1.5 kg whole fish, cleaned and gutted (trout, seabass, dorado, or similar)

🥕 Vegetables

• 2–3 medium potatoes, peeled and cut into thick slices
• 2 large onions, sliced into rings or half-moons
• 2–3 bell peppers (red, green, or yellow), sliced
• 2–3 ripe tomatoes, quartered or thickly sliced
• 3–4 garlic cloves, thinly sliced or smashed

🌿 Seasoning

• Salt and freshly ground black pepper, to taste
• 1 tsp paprika or smoked paprika (optional)
• 3–4 tbsp vegetable oil (sunflower preferred for authenticity, olive oil is fine)
• A handful of fresh herbs (parsley, dill, cilantro—any or all for garnish)
• Optional: lemon wedges or lemon juice for serving

2. PREPARING THE FISH & VEGETABLE BASE

1. Clean and pat dry your fish thoroughly. Removing excess moisture ensures a better roast.
2. Make a few shallow slits diagonally across the skin of the fish on both sides. This allows seasoning to penetrate and helps with even cooking.
3. Season both the outside and the cavity of the fish with salt, pepper, and paprika. If using herbs, insert a few sprigs and some sliced garlic inside the cavity.
4. Drizzle the fish lightly with oil and set aside to absorb the seasoning while you prepare the vegetables.

3. LAYERING THE VEGETABLES

1. In a large oven-safe baking dish or roasting pan, begin with a base layer of potato slices. These will act as a natural trivet and absorb delicious juices.
2. Add a layer of onion rings and half of the bell peppers over the potatoes.
3. Season with a small pinch of salt and pepper.
4. Place the fish on top of the vegetables, belly-side down, or arrange them side by side if using more than one.
5. Scatter the remaining bell peppers, tomato wedges, and garlic slices around and over the fish.
6. Drizzle the entire dish generously with the remaining oil. Make sure vegetables are lightly coated for even roasting.

4. OVEN ROASTING

1. Preheat your oven to 200 °C (390 °F). If cooking outdoors like Georgy, use a wood-fired oven or embers for authentic flavor.
2. Cover the baking dish loosely with aluminum foil or a lid. This traps steam and helps cook the vegetables through.
3. Roast covered for 25–30 minutes, depending on the size of the fish and vegetables.
4. After the initial roast, remove the foil and continue roasting for another 10–15 minutes to allow the fish to brown and vegetables to caramelize.
5. If desired, broil or grill for an extra 3–5 minutes at the end for a crispy finish.

5. SERVING & GARNISHING

1. Once done, remove the dish from the oven and let it rest for 5–10 minutes. This allows the juices to settle and flavors to harmonize.
2. Transfer the fish to a serving platter carefully—it should be tender and flaky, so handle gently.
3. Spoon the roasted vegetables around the fish, letting them shine in their rustic glory.
4. Garnish with chopped fresh herbs and lemon wedges.
5. Serve hot with:
   • Rustic flatbread or crusty country bread
   • Pickled onions or a vinegary salad
   • A simple cucumber-yogurt sauce or garlic dip

✅ GEORGY KAVKAZ STYLE NOTES

• Respect the ingredients – Always uses fresh, quality ingredients and lets them speak for themselves.
• Less is more – A few spices and vegetables are all you need if they’re cooked well.
• Fire-roasting magic – Cooking over open fire or coals adds depth of flavor unmatched by modern ovens.
• Layering with purpose – Placing potatoes on the bottom prevents burning and soaks up all the juices.
• Rest before serving – As with meat, fish benefits from a short rest after roasting.