|Nutritional Guidelines (per serving)|
|Servings: 4 (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
One good thing about cooking with fish is that it instantly becomes a low-calorie meal. I mean, yes, you could add stuff and blow the calorie count out of the water, but generally, it is a healthy meal. This recipe is no exception.
Sea bass comes in at about 125 calories per fish. Moreover, it has 0 carbs, and a whopping 24 grams of protein. Hence it is a great option. Also, it can be found for some good deals, so keep an eye out of them and stock up. They do freeze well (like most fish).
What I love about these kinds of recipes (wrapping fish and cooking) is that you seal in the flavors. They do not run off and they sit and become absorbed into the fish. I will say that this can tend to make the fish not as flakey and cooking it in the open, so you may want to adjust things if you prefer it that way. Either way, it makes for a great and healthy dinner.
- 4 sea bass (about 1 to 1 1/4 pound each)
- 1 1/2 to 2 bunches of parsley (fresh, finely chopped)
- 5 cloves of garlic (thinly sliced)
- 2 tablespoons of lemon juice (freshly squeezed)
- 2 tablespoons of olive oil
- Sea salt (to taste)
- 1 rounded tablespoon of Greek oregano (rigani)
- 24 slices of tomato (thin, round, 4-5 large tomatoes)
- Olive oil (for brushing)
- 1 cup of white wine
- 3 cups of water
Gather the ingredients.
Preheat oven to 400 to 410 F/205 to 210 C.
Gut and scale the fish (leaving heads on) and rinse well.
Lightly salt inside and out.
Combine parsley, garlic, lemon juice, two tablespoons of olive oil, oregano, and a little more salt.
Stuff the stomach cavities.
Pour the wine and water into the bottom of a large baking pan (about 15 3/4 inches by 13 3/4 inches or equivalent).
Brush a piece of paper with oil.
Lay three tomato slices on the oiled side, one fish on top, and three 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 in preheated oven for about 45 minutes.
To test for doneness, press the paper with your hand. The fish should be soft.
Serve and enjoy!