Greek sea bass (lavraki)

Ingredients

• 4 sea bass (approximately 500g each)
• 4 medium tomatoes
• 5-6 cloves garlic finely chopped
• 4 tablespoons parsley finely chopped
• 1 level teaspoon oregano
• 300 ml white wine
• 150 ml olive oil
• Salt
• 4 sheets greaseproof paper

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Preparation

• Clean and scale the fish, making sure you clean inside the head and stomach.
  Salt the fish both outside and inside the stomach and set aside.
• Cut 6 horizontal slices from each tomato.
  Place 3 tomato slices in a row in the centre of each sheet of greaseproof paper.
  Place the fish on top of each row of tomatoes.
• Put equal amounts of garlic, parsley and oregano in the stomach of each fish.
  Sprinkle olive oil over the fish.
• Place 3 tomato slices on top of each fish.
  Wrap each fish in the greaseproof paper fairly tightly.
• Place all 4 in an oven dish and add the remaining olive oil, the white wine and 1 cup of water.
• Bake in a pre heated oven at 180 degrees Celsius for about 45 minutes.