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

Instructions

• 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).