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Recipe Category / Seafood and Fish

Roast cuttlefish with vegetables

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Roast cuttlefish with vegetables


For the potatoes

  • Preheat oven over 170°C (338* F) Set to Fan.
  • Line a shallow baking pan with semi-coarse salt.
  • Spread the potatoes in the pan and place in the oven for 20 minutes (the time required depends on the size of the potatoes. When ready, you should be able to easily piece them with a knife).
  • Remove from oven, cut the potatoes in half and set them aside for 10-15 minutes to cool.
  • Place the potatoes in a non-stick pan over high heat. Spread the potatoes in the pan (flesh down).
  • Add the olive oil, salt, pepper, thyme and rosemary. Mix 2-3 times with care so they will not melt.
  • When they turn golden, remove from heat, add butter and mix in order for the butter to spread.

For the cuttlefish

  • Preheat oven over 180°C (356* F) Set to Fan.
  • Cut 1-cm squares on the flesh of the cuttlefish, creating a grid. Careful not to cut through.
  • Heat half of the olive oil in a pan over medium heat. Add salt and pepper to the cuttlefish and sauté for 2-3 minutes on each side until golden.
  • Using a tong, remove cuttlefish from pan and transfer to a baking pan.
  • Place the baking pan in the oven and bake for 15-20 minutes.
  • In the same baking pan, add the rest of the olive oil and let it heat.
  • Thinly cut the peppers into 1 cm slices. Add them to the pan and sauté for 1-2 minutes until golden.
  • Season with salt and pepper. Add ouzo and wait until it reduces by 2/3. Mix and transfer to a bowl.
  • Cut the broccoli into florets. Boil them in plenty of salted water for 3-4 minutes until softened. Strain and transfer to the bowl with the peppers.
  • Add the lemon juice to the bowl and mix with a wooden spoon.
  • Serve the cuttlefish with peppers, broccoli, potatoes and lemon slices.
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Nutrition information per portion

Calories (kcal)
15 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
20 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
28 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
8 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
7 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
38 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
23 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
- %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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