Pregado 'à Chefe' Recipe

Prepare fish

Preheat oven to 200°C (390°F). Rinse the whole fish inside and out under cold water and pat dry thoroughly with paper towels. Score the skin on both sides with 3 shallow diagonal slashes to allow flavors to penetrate. Season cavity and both sides generously with coarse sea salt and freshly ground black pepper.

If using vegetables, parboil the potatoes until just tender (10–12 minutes), drain and halve. Toss potatoes, tomatoes and red onion rings with 1 tbsp olive oil, a pinch of salt and a little pepper. Spread the vegetables in an even layer on a large baking tray or in a roasting dish large enough to hold the fish; this will act as a bed so the fish doesn't stick and so juices mingle.

Make coriander-garlic dressing

In a bowl combine 6 tbsp olive oil, sliced garlic, chopped coriander and parsley, lemon juice, lemon zest, smoked paprika (if using) and the white wine (if using). Stir well, taste and adjust salt and acidity. The mixture should be loose but fragrant — if very thick add another tbsp olive oil or 1–2 tbsp water or wine.

Stuff and coat fish

Spoon about one-third of the dressing into the fish cavity so the herbs and garlic sit inside. Reserve the remaining dressing for basting. If you like extra garlic, tuck extra slices into the slashes on the skin. Place the fish on the prepared vegetable bed or directly on a lightly oiled roasting tray.

Brush or drizzle 1 tbsp olive oil over the top of the fish and then drizzle 2–3 tbsp of the reserved dressing over the fish so garlic and coriander sit across the skin. Place the tray in the preheated oven on the middle rack. Roast for 18–25 minutes depending on fish thickness (roughly 10 minutes per 2.5 cm / 1" of thickest part). Halfway through roasting, baste once with the pan juices and remaining dressing. The fish is done when flesh flakes easily with a fork and the thickest part reaches about 60–63°C (140–145°F).

If using vegetables, ensure potatoes are golden at edges; if they need more color remove fish after it’s cooked and return vegetables to oven for 5–8 minutes under grill/broil to brown.

Remove fish from oven and let rest for 3–4 minutes. Transfer fish carefully to a serving platter (or serve whole on the vegetable bed). Drizzle remaining 2 tbsp olive oil over the top and scatter any remaining fresh coriander leaves. Serve with lemon wedges on the side for squeezing.