Lavraki with herbs and stamnagathi
Greek sea bass with herbs in foil served with stamnagathi weeds
For the fish
Directions
- Scrape the scales from the sea bass and remove the giblets. Wash well and drain.
- Take a baking pan and cover the surface with aluminum foil. On top place non stick heat proof kitchen paper, plenty enough to be able to secure the fish and its juice and make a parcel.
- Use thick salt to salt the belly of the fish and all of its sides.
- Prepare the mixture of herbs by mixing the spring onions, the coriander seeds, the fennel, the rosemary and the garlic.
- Spread part of the mixture in the surface of the baking pan, half of the lemon slices and then add the fish on top.
- Place the remaining lemon slices on top of the fish and spread the remaining herbs.
- Mix wine and oil with salt and black pepper and pour on top of the fish.
- Fold the kitchen paper and the aluminum foil well and bake in preheated oven in 180 C for approx. 1 hour.
- Open the cover, grill for 10 minutes to make the fish more crusty.
- Remove from oven and serve with wild weeds (greens).
For Stamnagathi weeds
Directions
- Remove soil from weeds and wash with plenty of water.
- Drain and then boil in salted water for 10 minutes
- Strain the weeds, add them on a platter and sprinkle them with lemon oil sauce.
- You can add in the lemon oil mixture some finely cut spring onion and some garlic.
For the fish
Ingredients
- 1 large sea bass (lavraki) of approx. 1 kg weight
- 3 spring onions, washed and finely cut
- 2 spoons of finely cut fennel (or dill)
- 1 sprig rosemary
- 1 lemon cut in thin slices
- 2 tspn of crushed coriander seeds
- 1/2 wine glass of white wine
- 1/2 glass of wine
- 1 garlic clove, thickly cut
- Thick salt
- Black pepper, crushed
For Stamnagathi weeds
Ingredients
- 0,5 kg stamnagathi
- Juice of 1 lemon
- 4 spoons olive oil
- Salt
- 1 spring onion, finely cut
- 1 garlic clove, finely cut
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Serves/Yields: 4 persons
Time: 1,5 hour
Difficulty: Medium
Season: All seasons
Greek: Lavraki me mirwdika kai stamnagathi
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