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Lavraki, stamnaggathi, Roasted Potatoes and Greek style Oregano Pesto

I am sorry I haven’t been around lately as I’ve had this flu the past few days which kept me in bed.  Today  I am feeling a bit better but still I will make a quick post and head back to bed again.

I prepared this dish a couple of weeks ago and this is a very healthy dish and is so easy to make.  Ask your fish monger to scale the fish for you and all you have to do is fill its tummy with your favourite herbs, season it with salt, pepper and oregano and and wrap it in parchment paper.  Then you cut the potatoes in thin wedges and season it again with salt, pepper and oregano and I reserved some of the garlic and fresh oregano I used for the fish and added it to the potatoes as well.  I added some lemon juice, oil and water and wrapped them in parchment paper as well and then wrapped both of them in aluminum foil and put them in the oven for 1 hour and thirty minutes.

While the fish was cooking I prepared the wild greens and since I had a lot of oregano in my pots, I prepared a pesto, which I thought would be enough to have some with the fish and I would use the remaining for the following day and make some pasta.  

The pesto turned out delicious and matched perfectly with the fish, the potatoes and Stamnaggathi.  We also grilled some bread and spread some pesto on it and it was perfect.  We couldn’t stop eating it so there was none left for next day.

Lavraki, stamnaggathi, Roasted Potatoes and Greek Style Oregano Pesto – Recipe by Ivy

Preparation time: For Pesto: 5 minutes

Preparation time for Fish and Potatoes: 30 minutes

Cooking time For Fish and Potatoes: 1 hour and 30 minutes

Preparation time for Stamnaggathi: 30 minutes

Cooking time for Stamnaggathi: 10 minutes

Serves: 4





Fresh oregano (only the leaves)









Olive oil

Salt and pepper










Lavrakia (sea bass)

For stuffing Fresh Oregano, 1 clove garlic, ½ lemon, ½ fennel bulb.

Season fish with salt, pepper and dried oregano wrap in parchment paper and aluminum foil and bake for 1,5 hours at 180 degrees C.

Roasted Potatoes




Salt, pepper, oregano (dried, and fresh and a little garlic) juice of ½ lemon and a few tablespoons olive oil and a few tablespoons of water. Mix and wrap in parchment paper and aluminum foil and bake for 1,5 hour at 180 degrees C.

Wild greens




Boil without salt for 10 minutes, add olive oil, lemon and salt

I am sending this recipe to Cinzia, of Cindystar, who is hosting this week’s Weekend Herb Blogging, created by Kalyn and now managed by Haalo.

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23 Responses

  1. Hola Ivy! Oh, I didn’t know you were sick!!! How awful 🙁 When the weather changes it’s so easy to catch the flu. I hope you recover soon. Take care darling!

    I love the fish cooked this way 😀 it keeps all its flavours and if you add all these herbs… Mmmmmm, then it’s delicious.

    Núria’s last blog post..Timbal d’escalivada [Flickr]

  2. Ivy, get well soon. Have more water, Vc. fruit…..and rest.

  3. I’m so sorry to hear that you had the flu! I hope that you are feeking a lot better now…

    That meal looks really flavorful and scrumptious!


    Rosa xoxo

  4. I hope ur feeling better now Ivy…that dish sounds so interesting, looks delicious.

  5. This sounds delicious…I hope you’re feeling better 🙂

    girlichef’s last blog post..Food so good it may send you "over the edge."

  6. Dear Ivy, I hope you’ll get well soon. This whole combination of foods sounds heavenly. I must try to make pesto with oregano. I actually have a nice bush of Italian oregano in my herb garden, so I have a fresh supply of it.

  7. Hope you get better soon Ivy! What a lovely, healthy dish! The use of the herbs really makes the fish flavourful!

  8. Hope you get well as soon as possible. These potatoes looks delicious

    Sylvia’s last blog post..Making chocolate curls

  9. Oh I love greek food… this palatte is so tempting and the dish is so new to me… Gotta try this…

  10. Hope your doing better now.

    herbs, lemon fish…lovely flavours..

  11. Oh wow herby and yum roasted potatoes…..

    Lubna Karim’s last blog post..Kairi Ki Dal

  12. How r u feeling now?

  13. Ivy

    Thank you everybody for your wishes. I am really feeling much better today.

  14. Wow I love that pesto. I’ve never made pesto with pecans but I think it’s a great idea! Glad to hear you’re feeling a bit better.

  15. Perastika Ivy…hope you’re well now that the weather has warmed up. Lavraki is one of favourite fish and it’s just right with a ladolemono.

    Peter’s last blog post..Making Gnocchi With a Side of Veal Milanese

  16. Glad you’re feeling better, Ivy. This is a fish even I can enjoy. Love the idea of the oregano pesto!

  17. Sorry to hear that you had the flu! I am glad you are feeling better though!

    This meal looks scrumptious! I love the oregano pesto – I am going to have to make that!

  18. Ben

    Oh Ivy, I am so sorry to hear that! I hope you get better soon to bring us more delicious Greek food. Love this dish, especially the oregano pesto. I’ll have to try it some time this summer 🙂

  19. Hope you’re feeling better soon! This meal sounds so delicious. The fish and potatoes and oregano pesto all sound perfect together!

    lisaiscooking’s last blog post..Greens with Red Beans, Cilantro, and Feta Cheese

  20. This would definitely warm you up and is good food to hopefully lead to a speedy recovery.

    I can just the wonderful flavour of the pesto, it looks absolutely delicious. I am sure my brother would much prefer eating that on his breakfast this morning!

  21. Ivy, I love fish simply cooked but full of herb fragrance and oregano is one of the best for sure.
    Thanks for participating, hope you well recovered by now.
    Big hug!

    cinzia’s last blog post..Microcappuccino di tonno e fagioli con grissini alla cipolla – WHB # 184

  22. I hope u r feeling better Ivy. We eat a lot of fish & this sounds lovely. Love the use of pecans with oregano.

    Soma’s last blog post..Chicken Curry

  23. eftychia2011

    This is a perfect diet dish! I wouldn't include bread though…
    My recent post Vegetable- Fruit and Mozzarella Salad