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Lavraki, Stamnaggathi, Roasted Potatoes and Greek style Oregano Pesto

Lavraki, Stamnaggathi, Roasted Potatoes and Greek style Oregano Pesto

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Lavraki (Dicentrarchus labrax or seabass) is one of the fish we love and I cook very often and this is a very easy way to prepare it.

Lavraki sea bass image

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 cook it.

Adding potatoes is optional, but my children love roasted potatos.  Cut them into thin wedges and season them with salt, pepper and oregano.   I reserved some of the garlic and fresh oregano I used for the fish and added it to the potatoes as well.

I then added some lemon juice, olive oil and water and wrapped them in parchment paper.  I do this as this way I use very little olive oil, which makes them roasted but without all the unnecessary calories.  I then put them in the baking tray which I covered with aluminum foil and cooked them in the oven for 1 hour.

collage lavraki fish image

While the potatoes were baking, I prepared the wild greens and the pesto.

When the potatoes were ready I added the fish of top.  A fish which is about 500 grams in weight needs about fifteen minutes to cook.

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 and pesto image

Lavraki, stamnaggathi and  Roasted Potatoes  

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

Fish:

  • 4 lavrakia (sea bass)

For stuffing:

  • 1 tbsp Oregano pesto
  • A few leaves of fresh oregano
  • 1 clove garlic, finely choopped
  • ½ lemon, cut into slices
  • ½ fennel bulb,c ut into slices

Roasted Potatoes:

  • 4 medium 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.

Stamnaggathi (Wild greens):

  • 1 kilo stamnaggathi
  • Water
  • Olive oil and lemon juice to serve.

Directions:

  1. Season fish with salt, pepper and dried oregano
  2. Add the other ingredients in the belly of the fish and refrigerate until ready to use.
  3. Preheat the oven to 180 degrees C.
  4. Put the potatoes in a bowl and add all the ingredients and mix.
  5. Wrap them in parchment paper and then put them in a baking tray and cover it with an aluminium tent.
  6. Bake them for an hour and remove the tent.  Cook for fifteen minutes and turn the potatoes over.
  7. Add the fish on top and cook for 20 more minutes.
  8. Stamnaggathi (Wild greens salad):  See how to cook them here.

 

fish and pesto image

Lavraki, Stamnaggathi, Roasted Potatoes and Greek style Oregano Pesto

Yield: 4
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes

Ingredients

Fish:

  • 2 big lavrakia (sea bass)

For stuffing:

  • 1 tbsp Oregano pesto
  • A few leaves of fresh oregano,
  • 1 clove garlic, finely chopped
  • ½ lemon, cut into slices
  • ½ fennel bulb, cut into slices

Roasted Potatoes:

  • 4 medium 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.

Stamnaggathi (Wild greens):

  • 1 kilo stamnaggathi
  • Water and salt
  • Olive oil and lemon juice to serve.

Instructions

  1. Season fish with salt, pepper and dried oregano
  2. Add the other ingredients in the belly of the fish and refrigerate until ready to use.
  3. Preheat the oven to 180 degrees C.
  4. Put the potatoes in a bowl and add all the ingredients and mix.
  5. Wrap them in parchment paper and then put them in a baking tray and cover it with an aluminium tent.
  6. Bake them for an hour and remove the tent. Cook uncovered for fifteen minutes and turn the potatoes over.
  7. Add the fish on top and cook for 20 more minutes.
  8. Stamnaggathi (Wild greens salad): See how to cook them here

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

 

Lavraki (seabass) image

 

If you liked my recipe pin it on Pinterest to make it later on, or when you make it, I would be glad to see your photos on Facebook, Twitter or Instagram, using the hashtag #lavraki #seabass #Greekfish or #Dicentrarchus_labrax #kopiaste

 

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.

 

Kopiaste and Kali Orexi!

signature Ivy

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eftychia2011

Thursday 13th of January 2011

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

Soma

Tuesday 26th of May 2009

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

cinzia

Monday 25th of May 2009

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

Trish Lathourakis

Monday 25th of May 2009

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!

lisaiscooking

Thursday 21st of May 2009

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

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