1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

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

User Rating 5 Star Rating (1 Review)


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


  • 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


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.

  1. About.com
  2. Food
  3. Greek Food
  4. Main Dishes
  5. Fish & Seafood Recipes
  6. Herbed Sea Bass Baked in Paper - Greek Recipe for Sea Bass with an Herb Stuffing

©2014 About.com. All rights reserved.