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Two roasted Fagri fishes on a baking sheet
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5 from 1 vote

Baked Fagri Fish

A fish popular in the Mediterranean (Greece), Fagri is often referred to as a variety of red porgy, of white snapper and even pink sea bream. You have the option of making a lemon-olive oil sauce for serving.
Prep Time2 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Greek
Keyword: Fagri Fish Recipe
Servings: 2

Ingredients

  • 2 medium to large Fagri fishes about 1 lb/500 grams each (The inside of the fish needs to be cleaned, all scaled on the outside cleaned as well)
  • Salt and pepper to taste
  • 4 lemon slices or more to taste
  • 1/4 cup olive or avocado oil
  • Fresh herbs like parsley oregano or rosemary to garnish
US Customary - Metric

Instructions

  • Preheat oven to 400 F (200 C).
  • If you have a probe thermometer, set it up.
  • Wash and pat dry the fish on the inside and outside.
  • Season with salt and pepper on the inside and outside of the fish. Drizzle with olive oil on both sides.
  • Line a baking sheet with parchment paper or aluminum foil. Spray with cooking spray.
  • Place the fish on the baking sheet.
  • Bake fagri at 400 F for around 20 minutes, or until the internal temperature of the fish is 145 (150) F. There is no need to turn the fish.
  • Serve.
  • How to debone a whole cooked fish?
  • Using a spoon press to separate the head.
  • Remove the lemon from the cavity.
  • Press with a spoon or fork along the spine.
  • Open the fish and remove the spine. Remove any larger bones that are left. Run fingers along the flesh to check for any bones left. Remove them.

Nutrition

Calories: 1141kcal | Protein: 185g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Cholesterol: 333mg | Sodium: 576mg | Potassium: 3753mg | Vitamin A: 954IU | Vitamin C: 14mg | Calcium: 288mg | Iron: 2mg