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.

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.

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, 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.

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Lavraki, Stamnaggathi, Roasted Potatoes and Greek style Oregano Pesto

Yield: 4

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

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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!

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!

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