Recipes

Delicious ideas from Primus for great seafood dishes!

A unique culinary journey starts with Primus Fish – whether fried, cooked, roasted or grilled.

Here are some gourmet recipes with hints and tips to cook quick, easy, healthy meals with fish.

Fresh fish can be cooked in many ways, using various techniques, offering an exceptionally delicious and healthy dish!

Easy baked Primus sea bream

Serves (4 persons)

Cooking time: 50’

Prep time: 20’

Ingredients

  • 2 average Primus sea breams (around 1,500 gr overall)
  • 8 potatoes
  • 1 fennel
  • 4 bunches of cherry tomatoes
  • 1 tsp of sweet paprika
  • 1 tsp of mustard powder
  • 2 tbsp of honey
  • 4 tbsp of olive oil
  • 2 spring onions
  • Freshly ground pepper
  • Salt

Method

Peel the potatoes and cut into wedges. Slice the fennel thinly. Mix the salt, pepper, paprika, mustard powder and 2 tbsp of olive oil into the potatoes and fennel. Spread out in a baking tray and roast in the oven at 180oC (356oF). While that is being done, clean and wash the sea bream. Score the upper side, pour over the rest of the oil and add salt. Pour the honey over the cherry tomatoes.

After 30 minutes remove the baking tray from the oven, push the sea bream in among the potatoes, and add the cherry tomatoes around the edges. Continue to roast for at least 20 minutes, until the cherry tomatoes have caramelized and the sea bream is well done.

Slice the refreshing spring onions into rounds, sprinkle over the top of the hot dish and serve!


Modern Primus sea bass served in baking paper

Serves (3-4 persons)

Cooking time: 45’

Prep time: 30’

Ingredients

  • 1 Primus sea bass 1,200-1,500 gr or 2 smaller of 700 gr each
  • 2 large onions
  • 4 large ripe tomatoes
  • 2 cloves of garlic
  • 1 tbsp of tomato paste
  • 4 tbsp of olive oil
  • juice and zest of a small lemon
  • 200 ml of white wine
  • 10 thyme sprigs tied into 2 small bunches
  • 5 sprigs of fresh oregano
  • 1 tbsp of sugar or honey
  • Salt
  • A pinch of cayenne pepper

Method

Clean and wash the sea bass. Mix the white wine with the lemon juice, lemon zest and thyme. Score the fish, pour over the above mixture and leave in the fridge to marinate until the sauce is ready.

Peel the onions and garlic. Slice into rounds and sauté in olive oil. Once they become translucent, add in the sugar and tomato paste and stir the bottom of the pot with a wooden spoon until they release their flavors.

Slice the tomatoes into cubes and add to the pan, along with the salt and cayenne pepper. Boil over a high heat for around 15 minutes or until the sauce has thickened nicely. Put the fish on baking paper, pour the marinade over it and then the tomato sauce. Wrap and carefully seal the edges. Bake in an oven at 180oC (356oF) for 35 minutes, open the paper and then continue to bake for another 10 minutes.

Sprinkle with fresh oregano, serve with the same white wine used to cook with and enjoy!

Easy Mediterranean style Primus Pagrus

Serves (3-4 persons)

Cooking time: 45’

Prep time: 15’

Ingredients

  • 1 large Primus Pagrus 1,200-1,500 gr or 2 smaller of 700 gr each
  • 2 white eggplants
  • 2 classic eggplants
  • 4 colored peppers
  • 5 sprigs of fresh thyme
  • Salt
  • 1 tsp of powdered cardamom
  • A little freshly chopped cilantro
  • 5 tbsp of olive oil
  • 5 tsp of raki or tsipouro (without aniseed), or grappa

Method

Clean and wash the fish. Score one side (optional). Cut the vegetables into slices and mix with the salt, cardamom, thyme and cilantro. Salt the fish and place into a baking tray along with the vegetables. Sprinkle with olive oil and raki. Cover with aluminum foil and bake at 180oC (356oF) for 35 minutes. Uncover and continue to bake for an additional 10 minutes, so that the fish and vegetables form a lovely crust.

Serve with a wine distillate or white wine!

Healthy Primus fish sticks for everyone

For 40 small fish sticks

Cooking time: 17’

Prep time: 30’

Ingredients

  • 1 Primus Meagre (around 1 kg filleted or sliced, skinned)
  • 100 gr of all-purpose flour
  • 1 tsp of salt
  • 1 tsp of sweet paprika
  • 2 eggs
  • 150 gr of crushed cornflakes
  • Virgin olive oil

Method

Wash the meagre and slice into bite-size pieces. Mix the salt and paprika into the flour and coat the pieces well. Beat the egg with a pinch of salt and crush the cornflakes into small pieces in the blender or with a rolling pin.

First dip each piece into the egg and then into the crushed cornflakes. Spread out on a greased baking tray. Sprinkle some olive oil and bake at 180oC (356oF) for around 17 minutes.

Serve with lots of cherry tomatoes!