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Lavraki me ntomates (sea bass) in parchment paper

By • Αυγ 30th, 2008 • Category: Greek

Last Tuesday when I went to the farmers’ market, I bought lavraki (sea bass) as I wanted to make a recipe I had bookmarked some days ago from Nancy Gaifallia’s blog in About.com. (Unfortunately she is no longer writing there).

When I read the ingredients and the way of preparation, I knew this would be a great hit for my family and I was not wrong.

Nancy’s recipe is perfect just as it is but you know me by now that I can’t stick to a recipe and made just a couple of changes. That day I had bought some fresh mint from the farmers market and added just a few leaves, to test if it would match with the other flavours and it turned out to add a lovely extra flavour, if you like mint. I did not add oregano, not that I do not like it but merely because I forgot to add it :P and the third change was to add all the liquid ingredients on the fish.   Nancy mentions 5 cloves of garlic. I added two which sometimes could be equivalent or more as we get some huge garlic cloves, here in Greece.

The fish turned out perfect with wonderful flavours and lots of juices from the tomato, oil, lemon and wine which formed a lovely dressing for the fish. This I will definitely make again and it will also be great with other types of big fish as well. Certainly this makes a great presentation when you have company and can be prepared in advance and once it’s in the oven, you don’t have to be in the kitchen all the time.

I am submitting this recipe to Ruth, of Ruth’s kitchen experiments, for her event Bookmarked Recipes.

Lavraki me ntomates (sea bass) in parchment paper

Adapted from Nancy Gaifallia’s recipe.

Cooking Time: 45 minutes

Ingredients:

  • 5 sea bass,160 grams each
  • 1/4 cup fresh mint, finely cut
  • 1/4 cup fresh parsely, finely cut
  • 2 cloves of garlic, thinly sliced
  • 4 tablespoons of freshly squeezed lemon juice
  • 2 tablespoons of olive oil
  • sea salt and freshly ground black pepper
  • 5 large tomatoes (1 tomato per fish) cut into slices
  • 4 tablespoons white dry wine

Preparation:

Preheat oven to 180°C.

Ask your fish monger to gut and scale the fish (leaving heads on), and rinse well. Pat dry. Lightly salt inside and out.

Combine parsley, finely chopped mint, garlic, and a little more salt and stuff the stomach cavities.

Add slices of tomato on top of fish and pour wine, lemon juice and olive oil on top.  Season again with salt and pepper.

Wrap in parchment paper.

Bake for about 45 minutes. To test for doneness, press the paper with your hand. The fish should be soft.

I served this dish with  Healthy, lemony potatoes wrapped in parchment paper (Patates sti Ladokolla). When the potatoes were done, I left them wrapped in the parchment paper and cooked  the fish for 45 minutes.


If you liked this recipe you may also like:

Perka (Grouper) me marathoriza sti ladokolla

Whole Grouper in Salt

Fish and Mayonnaise
Grilled Marinated Salmon

Bakaliaros with Skordalia

Gavros tiganitos (Fried anchovies)

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is I was born in Limassol, Cyprus and being married to a Greek, we now live in a small village near Nafplion. I spend most of my time cooking, photographing and publishing my recipes on my blogs Kopiaste (in English and Greek), which I started in August 2007 to pursue my passion in food. I am the author of cookbook "Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!", a compilation of 150 Cypriot family recipes, available on all Amazon stores. The book is also available as an e-book. My new cookbook "Greek Delights" with over 250 recipes is also available on Amazon.
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13 Responses »

  1. Some times, it seems like you read my mind. This style of fish has been in the back of my head for like a week or two now, and now I see it here, and I want it, lol! It looks really good and sounds like a great way to enjoy fresh fish.

  2. Ivy, I love your new place! I too am thinking of moving to WordPress. Will email you soon.

  3. This is a beautiful way with fish sis. As you said it would be perffect for company as well:D

  4. there’s no other best way to cook fresh fishes like these but in «papillote style» I mean cooked with their own juice and herbes in parchment paper :-D you make me drool :-)

  5. Mike, great minds think alike :P It seems that we both like fish.

    Cynthia, I am glad to see you here as well. I will be waiting for your e-mail and shall be glad to help, if I can. The only disadvantage of WordPress is that I don’t see your lovely photos in the comments any more.

    Sis, having company always means a lot of time in the kitchen, so this allows more time to chat.

    Dhanggit, bien sûr.

  6. I am a heathen, having never heard of Nancy before, but I love discovering new chefs. Your sea bass looks wonderful Ivy – I am coming over for dinner.

  7. This really is a lovely way with fish Ivy and it looks so scrummy :)

    Rosie x

  8. My mom just made a similar parchment baked fish and has been raving about it for 2 weeks. Now you present your lovely dish. I think this is a sign to make mine own!

  9. I love seabass! and I love the herbs you put in the dish! This is surely a tasty dish! :)

  10. Ivy, this fish looks so tasty and delicious. Perfectly cooked!

    Thanks for sending it to bookmarked recipes!

    Ruth

  11. Would you believe I’ve never tried seabass before (nor did I hear about Nancy)? Everything tastes so much better in parchment paper and I do loke your variations on the recipe!
    P.S. I’ve been trying to comment yesterday but my comment just wouldn’t get through, hope it works this time :)

  12. Hi Lore and thanks. I don’t know what the problem was yesterday but it seems to be solved.

  13. Hi Ivy,
    I just bought some lavraki and was wondering what to do with it. I googled it and there you were! Looks great–I will try it tonight. Your descriptions always get me to look forward, even more, to the meal!:-)

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