Grilled Garfish

Traditional Maltese Style Grilled Whole Garfish with Potatoes


  • 12 garfish, cleaned (make sure you remove the black lining in the stomach cavity)
  • 750g of potatoes, peeled and diced into quarters
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 2 lemons, 1 quartered, 1 juiced
  • 60 ml olive oil
  • 3 garlic cloves, crushed
  • 1 cup flat-leaf parsley, finely chopped


  1. 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.
  2. Whisk together lemon juice, olive oil, garlic and parsley in a shallow bowl. Season and reserve half the parsley mixture to serve.
  3. Lightly rub over both sides of the whole garfish with a rolling pin to break down small bones. Rub garfish cavities with lemon quarters.
  4. Heat a chargrill pan or barbecue plate to medium–high.
  5. Toss garfish in the parsley mixture and cook, turning carefully. Allow 3 minutes each side or until golden and just cooked.
  6. Remove from grill plate and drain on paper towel. Season with salt and serve with the roasted potatoes and rest of parsley mixture.
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