Chef Pano Karatassos’ Grilled Fish with Wilted Greens & Lemon Potatoes Recipe

This grilled fish recipe is sure to impress all of your friends the next time you have a get-together – and you’ve got Chef Pano Karatassos to thank!

Chef Karatassos serves as the executive chef at Kyma, a Greek restaurant located in Buckhead, as well as the corporate executive chef of Buckhead Life Restaurant Group. This delicious, Mediterranean dish would. be the perfect centerpiece for your next dinner party.

“I can’t tell you how many times I’ve gone to psarotavernes (fish tavernas) in Greece and devoured impeccably grilled whole fish with nothing but olive oil and lemon juice,” Chef Karatassos said in an emailed statement. “Each restaurant has its own fishing boat and a display case that shows off the morning’s catch, and patrons inspect and select their own fish. The chosen specimen goes into the kitchen, where it’s cleaned and grilled, then returned whole or opened like a book with the bones removed. There’s no improving on perfection.”

Keep scrolling for the full recipe.

Chef Pano Karatassos’ Grilled Fish with Wilted Greens and Lemon Potatoes Recipe:

Ingredients:

Wilted Greens:

• 3 tablespoons extra virgin olive oil
• 1 pound cooking greens, such as kale, dandelions, beet greens, or Swiss chard, thick stems removed, leaves coarsely chopped
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground white pepper

Lemon Potatoes:

• 12 small fingerling potatoes (12oz)
• 2 garlic cloves
• 2 thyme sprigs
• 1 bay leaf
• 1⁄4 cup Lemon Vinaigrette
• Fleur de sel and chopped parsley, for garnish

Fish & Assembly:

• One 2-pound whole fish, such as black bass, striped bass, or red snapper, cleaned
• Kosher salt and freshly ground white pepper
• 1⁄2 cup Lemon Vinaigrette
• Chopped parsley, drained capers, and lemon wedges, for garnish

Directions:

1. Wilted Greens – In a medium, deep skillet, heat 1 tablespoon of the oil until shimmering. Add the greens a handful at a time and cook over medium-high heat, stirring, under tender, about 5 minutes. Pour off any liquid. Season with the lemon juice, kosher salt, pepper, and the remaining 2 tablespoons of oil.
2. Lemon Potatoes – In a medium saucepan, cover the potatoes, garlic, thyme, and bay leaf with water and bring to a boil. Cook over medium-high heat until tender, 15-20 minutes. Drain and let cool slightly; discard the aromatics. Halve the potatoes lengthwise. In a small bowl, combine the warm potatoes with the 1⁄4 cup of Lemon Vinaigrette and toss to coat. Just before serving, garnish with fleur de sel and parsley.
3. Fish & Assembly – Heat a grill or grill pan. On a platter, season the fish inside and out with kosher salt and pepper and brush with some of the Lemon Vinagrette. Grill over medium-high heat, turning the fish once, until a cake tester instered into the thickest part of the bottom fillet feels hot when touched to your lower lip, 8 to 10 minutes per side. Return fish to the platter and let rest for 5 minutes.
4. Using kitchen scissors, cut off the head and tail. Remove the backbone. Slide a large chef’s knife horizontally into the back of the fish and open it like a book. Using tweezers, pull out the large belly bones and small pin bones. Arrange the fillets on a platter or plates. Season with kosher salt and pepper and drizzle with Lemon Vinaigrette. Garnish with parsley and capers and serve. Pass the Lemon Potatoes, greens, lemon wedges, and remaining vinaigrette separately.