This recipe comes from Malta, where fish-based dishes are often served to mark religious ceremonies. The robust Mediterranean flavours of oregano, garlic and lemon are perfect with grilled garfish and the crispy, roasted potatoes. 






Skill level

Average: 3.6 (75 votes)


  • 600 g (about 3) sebago potatoes, peeled, chopped 
  • 2 tbsp extra virgin olive oil 
  • 1 tsp dried oregano 
  • 18 garfish, cleaned 
  • 2 lemons, 1 quartered, 1 juiced 
  • 60 ml (¼ cup) olive oil 
  • 3 garlic cloves, crushed 
  • 1 cup flat-leaf parsley, finely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink 2010 Ducks in a Row Vermentino ($25)

Preheat oven to 190°C. Place potatoes in a roasting pan and toss with extra virgin olive oil and oregano. Roast for 40 minutes or until golden and tender. Season with salt and pepper, and keep warm.

Rub garfish cavities with lemon quarters, then discard lemons. Whisk together lemon juice, olive oil, garlic and parsley in a shallow bowl. Season and reserve half the parsley mixture to serve.

Heat a chargrill pan or barbecue to medium–high. Toss garfish in the parsley mixture and cook, turning carefully so as not to break up the fish, for 3 minutes each side or until golden and just cooked. Remove with a slotted spoon and drain on paper towel. Season with salt and serve with the roasted potatoes and reserved parsley mixture.


As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by Brett Stevens.