Roasted Octopus with Lemon and Parsley

Name: Roasted Octopus with Lemon and Parsley
Yield: Serves 4 as Part of a Meze
Ingredients: 4 large rosemary sprigs; crusty bread; 1 whole octopus, cleaned and prepared (ask your fishmonger to do this for you); a handful of flat-leaf parsley, chopped; extra virgin olive oil; lemon wedges; tomato and onion or Greek salad; juice of 2 lemons

Preparation info

Serves
4
as Part of a Meze

Difficulty
Easy

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

This is the most simple and delicious octopus recipe you will ever find.

Ingredients

1 whole octopus, cleaned and prepared (ask your fishmonger to do this for you)
extra virgin olive oil
4 large rosemary sprigs
juice

Fish course
Pescatarian

Method

Preheat the oven to 150°C/300°F/Gas Mark 2.

Lay the prepared octopus in a large, shallow roasting dish, drizzle generously with olive oil and add the rosemary sprigs. Cover completely with foil.