Greek cuisine · Fish & Seafood

Lavraki sto Fourno

Sea bass baked in the oven on a bed of potato slices and tomato, deglazed with white wine and olive oil.

Ingredients · for 4 servings

• 2 sea bass (about 600 g each, cleaned)
• 800 g waxy potatoes
• 4 tomatoes
• 2 onions
• 4 cloves garlic
• 150 ml dry white wine
• 2 lemons
• 1 tsp dried oregano
• 1/2 bunch flat-leaf parsley
• 8 tbsp olive oil
• Salt, pepper

Instructions

1. Preheat the oven to 200°C, peel the potatoes and slice thinly to 5 mm, cut the onions into rings and slice the tomatoes.
2. Mix the potatoes and onions with 5 tbsp olive oil, salt, pepper and the oregano in a large baking dish, spread flat and pour over the white wine and 100 ml water.
3. Bake the dish for 25 min. until the potatoes take on color at the edges and are about half cooked through.
4. Salt the sea bass inside and out, place two lemon slices and a crushed garlic clove in each belly and score the skin twice on each side.
5. Set the fish on the potato bed, tuck the tomato slices in between, drizzle everything with the remaining olive oil and bake for another 30–35 min. until the skin is browned and the flesh is white and firm at the bone.
6. Let the dish rest for 5 min., sprinkle with chopped parsley and serve at the table with the pan juices and lemon wedges.