Greek sea bass (lavraki)

Name: Greek sea bass (lavraki)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: en
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

Main Dish

4 servings

15 min

45 min

Very Easy

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Ingredients

Number of serving: 4

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

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.

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