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Lavraki sto fourno se Harti: Herbed Sea Bass Baked in Paper

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Sea Bass Baked in Paper

Sea Bass Baked in Paper

N. Gaifyllia

In Greek: λαβράκι στο φούρνο σε χαρτί, pronounced lahv-RAH-kee stoh FOOR-noh seh har-TEE

Sea bass (lavraki) are stuffed with herbs, bordered top and bottom with tomatoes, then cooked and served wrapped in parchment paper for a fabulous taste and presentation.

Cook Time: 45 minutes

Total Time: 45 minutes

Ingredients:

  • 4 sea bass, about 1 to 1 1/4 pound each
  • 1 1/2 - 2 bunches of fresh parsley, finely chopped
  • 5 cloves of garlic, thinly sliced
  • 2 tablespoons of freshly squeezed lemon juice
  • 2 tablespoons of olive oil
  • sea salt
  • 1 rounded tablespoon of Greek oregano (rigani)
  • 24 thin round slices of tomato (4-5 large tomatoes)
  • 4 pieces of baking parchment paper or brown oil paper
  • olive oil for brushing the paper
  • 1 cup of white wine
  • 3 cups of water

Preparation:

Preheat oven to 400 - 410°F (205 - 210°C).

Gut and scale the fish (leaving heads on), and rinse well. Pat dry. Lightly salt inside and out.

Combine parsley, garlic, lemon juice, 2 tablespoons of olive oil, and oregano, and a little more salt, and stuff the stomach cavities.

Pour the wine and water into the bottom of a large baking pan (about 15 3/4 X 13 3/4 or equivalent).

Brush a piece of paper with oil. Lay 3 tomato slices on the oiled side, one fish on top, and 3 more tomato slices on top of the fish. Wrap each fish up in a piece of paper and place, seam side down, in the baking pan.

Bake at 400°F (210°C) for about 45 minutes. To test for doneness, press the paper with your hand. The fish should be soft.

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