Greek Recipes - Sea Bass Cooked In Parchment Paper (Lavraki Sti Lathokolla)

sea bass

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is more affordable and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

red wine

🥗Healthier: white wine

💰Cheaper: broth

Broth adds flavor without the alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are often cheaper and have a longer shelf life.

Preheat the oven to 180°C (350°F).

Prepare a large piece of parchment paper.

Line the middle of the parchment paper with sliced carrots.

Season the sea bass with salt and pepper on both sides.

Sprinkle half of the lemon zest, parsley, and spearmint on the fish.

Add a few slices of garlic on top of the fish.

Partially wrap the fish in the parchment paper to hold in the ingredients.

Drizzle 80 ml of olive oil over the fish using a teaspoon to cover it evenly.

Pour 30 ml of dry white wine over the fish.

Fold the parchment paper tightly from the top to seal in the steam.

Tie the ends of the parchment paper to secure the parcel.

Place the parcel in a roasting pan and repeat the process for the second fish.

Put both parcels in the preheated oven and cook for 25-30 minutes, checking at 25 minutes.

Open the parcels carefully to release steam after cooking time.

Serve the fish on a plate, removing the parchment paper, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens