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.